Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Coriander | 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
- 1 small cauliflower
- Half an onion finely chopped
- Half an onion chopped in large chunks
- Half a green pepper finely chopped
- 2 Tablespoons tomato puree
- 2 inches grated root ginger
- 4 cloves garlic sliced
- 2 teaspoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon chilli powder
- 1 teaspoon turmeric
- 1 Tablespoon Worcestershire sauce
- 1 Tomato quartered
- 5 tablespoons chopped coriander leaves
- Vegetable Oil
Directions
Boil the cauliflower in water with a little salt and turmeric added until cooked.
Fry the finely chopped onion until translucent in vegetable oil.
Add the curry powder and cumin powder and sliced garlic and grated ginger and stir fry for 2 minutes.
Add the pepper, tomato puree, chunks of onion, tomato and Worcestershire sauce and stir fry for 2 minutes.
Add the cauliflower, mix in with the sauce and serve immediately topped with the coriander