Local
Family
Second course
Cauliflower & Broccoli Curry
60Min
Intermediate
250
g
Cauliflower, raw
250
g
Broccoli
20
g
Chopped Garlic
20
g
Chopped Ginger
5
Leafs
Curry Leaves
0.5
tsp
Mustard Seeds
1.5
cups
MAGGI coconut milk powder
1
cup
MAGGI coconut milk powder
2
tbsp
Curry powder
1
tbsp
Turmeric powder
0.36
g
Spices, cumin seed
0.36
g
Coriander (cilantro) leaves, raw
2
g
Salt, table
50
g
Chopped Onions
50
g
Tomatoes
3
Capsules
Green chilis
1
Leaf
Pandan Leaves
6
g
Cinnamon
1
tbsp
Chili powder
3
tbsp
Corn oil
.
Nutrition Value
Energy
948.16 kcal
Carbohydrates
52.24 g
Protein
16.83 g
Fats
92.04 g
Fiber
9.51 g
Sodium
538.3 mg
Potassium
1493.43 mg
Information per serving
Instructions
60 Minutes
1st Step
15 Min
Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.
2nd Step
13 Min
Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat.
3rd Step
4 Min
Add the tomatoes and temper for a further 3-4 minutes.
4th Step
8 Min
Add all the spices and stir well. Add salt to taste.
5th Step
10 Min
Add cauliflower and broccoli to the pan and stir.
6th Step
10 Min
Pour 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.
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