Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 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
- 3/4 pound potatoes, peeled and cut into 1/2 inch cubes
- 3 pounds cauliflower, cut into florets
- 3 tablespoons vegetable oil
- 1 small onion, chopped fine
- 2 garlic cloves, minced
- 2 tablespoons curry powder
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1 cup water
Directions
1.Boil the potatoes in water until just tender, about five minutes. Remove the potatoes, add the cauliflower and cook about five minutes or until crisp-tender; drain.
2.In a large skillet, heat oil over medium heat. Add the onion and garlic and cook until soft. Add the curry powder and cook, stirring for two minutes. Add the potatoes and cauliflower and cook for two more minutes, stirring occasionally.
3.Add the lemon juice, salt and water. Cook until the liquid is absorbed, about five minutes.