Photo: Pranjall Kumar
Estimated Nutrition (whole recipe, rough)
802
Calories
42g
Protein
4g
Fat
152g
Carbs
Counts 12 of 15 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Ghee | not in our table | 0 |
| Pumpkin | not in our table | 0 |
| Water | not in our table | 0 |
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
- =
- 2 tbs. ghee
- 1/4 tbs. grated ginger
- 1 tsp. fennel
- 1/4 tsp. turmeric
- 1 onion chopped
- 1/4 tsp. sea salt
- 1/4 cup peas
- 2 cups cabbage (sbstitutions/additions- broccoli, squash, carrot)
- 2 tbs. Besan flour
- 1 blanched tomato
- 4 tbs. water
- 2 tbs. yogurt
- cilantro (optional)
- =
Directions
1
In a large saucepan over medium heat, heat ghee add onion saute, when onion is lightly golden add other spices continue to saute.
2
While sauteing, in separate pot steam vegetables.
3
Add besan flour to curry and cook 5 min. then add water, then yogurt, and vegetables.
4
Garnish with cilantro and serve with mango chutney on side.
Recipe sourced from
fandom