Photo: Cala
Estimated Nutrition (whole recipe, rough)
540
Calories
37g
Protein
35g
Fat
22g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 20 g butter
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- 2 tablespoons indian curry paste
- 1 small cauliflower, broken into florettes (1kg)
- 1 liter chicken stock or vegetable stock
- 1/4 cup natural yoghurt
- cream (to garnish)
- pappadams, to serve
- =
Directions
1
Heat butter and oil in a large saucepan.
2
Add onion and cook over low heat until soft.
3
Add garlic and cook for a further 30 seconds.
4
Add curry paste cook for 30 seconds.
5
Add cauliflower and stir to coat with the curry paste.
6
Add stock (If the stock doesn't cover the cauliflower add more water).
7
Simmer for 15 minutes.
8
Cool slightly before pureeing.
9
(Use a hand held blender, or you can use a food processor).
10
Return to the heat and stir in the yoghurt.
11
Serve drizzled with cream and with pappadums.
Recipe sourced from
fandom