Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
563
Calories
13g
Protein
16g
Fat
96g
Carbs
Counts 10 of 13 ingredients — the other 3 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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cauliflower | 1 cup chopped (107g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Coriander | 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
- 1 tablespoon vegetable oil
- 1 teaspoon black mustard seeds
- 1 cup chopped baking potato
- 1 cup chopped cauliflower
- 1 cup chopped green tomato
- 1½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ½ teaspoon ground turmeric
- ⅛ teaspoon ground red pepper
- 1 cup water
- 2 cups hot cooked basmati rice
Directions
1
Heat the oil in a large nonstick skillet over medium-high heat.
2
Add the mustard seeds; cook for 1 minute.
3
Add potato and next 7 ingredients (potato through red pepper), stirring until blended.
4
Add water; bring to a boil.
5
Cover, reduce heat, and simmer 20 minutes or until tender.
6
Uncover and cook 4 minutes or until liquid evaporates, stirring frequently.
7
Serve over rice.
Recipe sourced from
fandom