Vegetables with Curry

فاطمه الوحيشيCocinero

Ingredientes

• 2 medium-sized potatoes
  2 pieces
• 2 large white carrots
  2 pieces
• Beans as desired
  0
• 3 zucchinis
  3 pieces
• Cauliflower if available
  0
• 1 medium-sized onion, chopped
  1 piece
• 1 green bell pepper, cut into large squares
  1 piece
• 1 green chili pepper
  1 piece
• 1 small ripe tomato, crushed
  1 piece
• 3 cloves of garlic, minced
  3 cloves
• Especias mixtas
  0
• 1 teaspoon of curry
  1 teaspoon
• 1/2 chicken broth cube
  0.5 cube
• 1 tablespoon of soy sauce, if available
  1 tablespoon
• Aceite
  0

Pasos

1. 1

   Cut the vegetables into medium-sized strips like Chinese vegetables, and fry them in deep oil.

   Herramientas necesarias:

   Sartén

   recipe.minutes
2. 2

   Add oil to the preparation pot with the onion, green chili, and bell pepper, and sauté until the onion is browned. Add the tomato with garlic, spices, curry, and the broth cube, stir a little, then add the fried vegetables.

   Herramientas necesarias:

   Olla

   recipe.minutes
3. 3

   Add enough boiling water to cover the vegetables in the pot, and let it cook on low heat for 10-15 minutes.

   recipe.minutes
4. 4

   Once the vegetables are fully cooked, add salt and soy sauce.

   recipe.minutes

Datos nutricionales

Información nutricional de los ingredientes (por 100g)

Especias mixtaspor 100g

Energía350 kcal

Proteínas10 g

Grasa total15 g

Carbohidratos60 g

Fibra dietética20 g

Aceitepor 100g

Energía884 kcal

Grasa total100 g

* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.

Características y etiquetas dietéticas