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Ингредиенты
- 3 x Zucchini
- 2 x Japanese eggplant
- 1 x Red bell pepper
- 1 lb Cauliflower
- 1 lb Broccoli
- 2 x Carrots, peeled
- 1 tsp Coriander seed
- 2 Tbsp. Vegetable oil
- 1 Tbsp. Unsalted butter
- 2 lrg Onions, diced
- 2 x Cloves garlic, chopped
- 1 1/2 Tbsp. Chopped fresh ginger
- 1/2 tsp Cayenne pepper
- 2 tsp Grnd cumin
- 1 tsp Grnd turmeric
- 1/2 tsp Salt
- 2 c. Chicken stock Cilantro sprigs, for garnish
Инструкции
- Cut zucchini into 2-inch pcs. Slice eggplant into 1/2-inch-thick disks.
- Cut bell pepper into 2-inch cubes. Cut florets from cauliflower and broccoli and cut stems into 1/2-inch-thick disks. Cut carrots into 1-inch-thick pcs. Crack open coriander seed.
- Heat oil and butter together in a large, shallow skillet. Add in onion, garlic, and ginger, and cook together over medium heat for about 10 min. When onions are translucent/soft, add in coriander, cayenne, cumin, turmeric, and salt. Stir to mix well and cook for 5 min. Add in chicken stock, mixing thoroughly.
- Add in eggplant and carrots. Cover and cook for 15 min. Add in broccoli, cauliflower, and red bell pepper. Stir to mix well. Cover and cook for 5 min. Add in zucchini and cook uncovered for 5 min. Garnish with sprigs of cilantro.
- NOTES : In India traditional curry pwdr is a personal, specially made blend rather than the ready-mixed spice available in this country. This recipe is a mix of complex flavors which can be adjusted to taste. Four Tbsp. of packaged curry pwdr may be substituted for the variety of spices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 8 servings | |
| Calories 122 | |
| Calories from Fat 49 | 40% |
| Total Fat 5.61g | 7% |
| Saturated Fat 1.29g | 5% |
| Trans Fat 0.09g | |
| Cholesterol 4mg | 1% |
| Sodium 185mg | 8% |
| Potassium 720mg | 21% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 6.9g | 23% |
| Sugars 7.15g | 5% |
| Protein 4.05g | 6% |
