Local Family Second course

Cauliflower & Broccoli Curry

Name: Cauliflower & Broccoli Curry
Prep time: PM13.00T
Cook time: PM32.00T
Total time: PM60.00T
Cuisine: Local

(0)

60Min

Intermediate

Ingredients

4 Portions

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

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Nutrition Value

Energy

948.16 kcal

Protein

16.83 g

Potassium

1493.43 mg

Carbohydrates

52.24 g

Fiber

9.51 g

Sodium

538.3 mg

Fats

92.04 g

Information per serving

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.

1st Step of 6

Soak the cauliflower and broccoli florets in salt water for about 10-15 minutes. Wash and keep aside.

2nd Step of 6

Heat oil in a pan. Slightly temper mustard seeds, onions, ginger, garlic, pandanus leaf, curry leaves and green chilies on medium heat.

3rd Step of 6

Add the tomatoes and temper for a further 3-4 minutes.

4th Step of 6

Add all the spices and stir well. Add salt to taste.

5th Step of 6

Add cauliflower and broccoli to the pan and stir.

6th Step of 6

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.