Vegetables with Curry

فاطمه الوحيشيCuoco

Ingredienti

• 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
• Spezie miste
  0
• 1 teaspoon of curry
  1 teaspoon
• 1/2 chicken broth cube
  0.5 cube
• 1 tablespoon of soy sauce, if available
  1 tablespoon
• Olio
  0

Passi

1. 1

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

   Utensili necessari:

   Padella

   5 min
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.

   Utensili necessari:

   Pentola

   5 min
3. 3

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

   15 min
4. 4

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

   5 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Spezie misteper 100g

Energia350 kcal

Proteine10 g

Grassi totali15 g

Carbohydrate60 g

Fibre alimentari20 g

Olioper 100g

Energia884 kcal

Grassi totali100 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag