60 Min
Intermediate
Cauliflower & Broccoli Curry
Ingredients
4
Portions
This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
ingredient_quantity
recipe ingredient
250
g
cauliflower
250
g
Broccoli
20
g
Ginger and garlic paste
20
g
Ginger Paste
5
Leafs
Curry Leaves
0.5
tsp
Mustard Seeds
1.5
cups
MAGGI coconut milk powder
1
cup
MAGGI coconut milk powder
2
tbsp
Roasted curry powder
1
tbsp
Turmeric powder
0.36
g
Cumin powder
0.36
g
Coriander leaves
2
g
Salt, table
50
g
Onion
50
g
Tomatoes
3
Capsules
Green chilis
1
Leaf
Pandan Leaves
6
g
Cinnamon
1
tbsp
Chilli Flakes
3
tbsp
Corn oil
Overlay Header
Our 5 best tips & tricks for customized portion sizes.
.
Nutrition Value
Carbohydrates
21.6 g
Energy
212.8 kcal
Fats
24.2 g
Fiber
8.2 g
Protein
6.1 g
Sodium
294.3 mg
Sugars
6.8 g
Information per serving
Instructions
60 Minutes
-
1st Step
15 MinSoak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside. -
2nd Step
13 MinHeat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat. -
3rd Step
4 MinAdd the tomatoes and temper for a further 3-4 minutes. -
4th Step
8 MinAdd all the spices and stir well. Add salt to taste. -
5th Step
10 MinAdd cauliflower and broccoli to the pan and stir. -
6th Step
10 MinPour in thin milk, cover and cook for about 4 - 5 minutes. Add thick milk and bring to boil. Lower the heat and let the curry simmer. Take off the fire.
