Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| White Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 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
- 8 oz Carrots, cut into Julienne
- 8 oz White Cabbage, finely shredded
- 8 oz small Cauliflower Florets
- 8 oz French Green Beans, thinly sliced on the diagonal
- 1 Tbs. Vegetable Oil
- 2 oz Fresh Root Ginger, coarsely grated
- 4 large Chilli Peppers, deseeded and shredded
- 1 large Onion, chopped
- 1 heaped teasp Curry Powder (check ingredients label)
- The juice of 1 Lemon
- Salt
Directions
Place the carrots, cabbage, cauliflower and green beans in a medium saucepan, cover with water, season with salt then bring to the boil and cook for just 1-2 minutes until the vegetables are tender crisp. Drain well and set aside.
Heat the oil in a saucepan, add the ginger, chillies, onion and curry powder and cook, stirring for 2-3 minutes.
Add the drained vegetables and cook over a high heat for 1 to 2 minutes.
Add the lemon juice mix well then remove from the heat and allow to cool. Serve as an accompaniment.
Category:Madagascarian Recipes
Category:Madagascarian Vegetarian