Local
Family
Second course
Cauliflower & Broccoli Curry
60Min
Intermediate
Ingredients
4
Portions
ingredient_quantity
recipe ingredient
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
1014.16 kcal
Protein
26.24 g
Potassium
1455.34 mg
Carbohydrates
47.89 g
Fiber
8.17 g
Sodium
486.81 mg
Fats
92.13 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.
Comment 0