Dry-style North Indian curry — golden potatoes and cauliflower roasted in cumin-coriander-turmeric. Iconic vegan side, finishes with kasuri methi for that restaurant aroma.
calorías
280
P
7g
C
42g
F
10g
⏱ 45 mín.✂ 15 prep.👤 4 porc.🧊 4nevera
Ingredientes
•500 gcauliflower (cut in florets)
•400 gpotatoes (cubed)
•1 mediumonion (diced)
•2 mediumtomato (chopped)
•3 clovegarlic (minced)
•1 tbspginger (minced)
•1 tspcumin seeds
•1.5 tspground coriander
•
Pasos
1Heat oil; bloom cumin seeds 30 sec.
2Add onion; sauté 5 min until soft.
3Add garlic + ginger; cook 1 min.
4Stir in tomato + spices + salt; cook 3 min.
5Add potatoes + cauliflower; toss to coat.
6Cover; cook on low 25 min, stirring once midway.
7Crush kasuri methi between palms; sprinkle over.
8Finish with cilantro.
Micros por ración
% de la ingesta diaria adulta (FDA/EFSA promedio)
0.5 tspcúrcuma
•1 tspgaram masala
•1 tspkasuri methi (dried fenugreek leaves)
•3 tbspghee or neutral oil
•1 tspsal
•3 tbspfresh cilantro (chopped, to serve)
Hierro
17%
Calcio
8%
B12
0%
Omega-3
18%
Zinc
19%
⚠Esta receta tiene B12 insignificante. Los veganos deben suplementar B12 por separado (el único nutriente que las plantas no aportan de forma fiable).
