Directions:
- Heat butter and oil in a large saucepan.
- Add onion and cook over low heat until soft.
- Add garlic and cook for a further 30 seconds.
- Add curry paste cook for 30 seconds.
- Add cauliflower and stir to coat with the curry paste.
- Add stock (If the stock doesn't cover the cauliflower add more water).
- Simmer for 15 minutes.
- Cool slightly before pureeing.
- (Use a hand held blender, or you can use a food processor).
- Return to the heat and stir in the yoghurt.
- Serve drizzled with cream and with pappadums.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 133.05 Kcal (557 kJ) | ||
| Calories from fat | 73.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.2g | 13% | |
|---|---|---|---|
| Cholesterol | 7.17mg | 2% | |
| Sodium | 86.49mg | 4% | |
| Potassium | 529.91mg | 11% | |
| Total Carbs | 11.35g | 4% | |
| Sugars | 4.08g | 16% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 3.61g | 7% | |
| Vitamin C | 83.2mg | 139% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.6mg | 3% | |
| Calcium | 43.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 64.44 Kcal (270 kJ) | ||
| Calories from fat | 35.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.97g | 13% | |
|---|---|---|---|
| Cholesterol | 3.47mg | 2% | |
| Sodium | 41.89mg | 4% | |
| Potassium | 256.67mg | 11% | |
| Total Carbs | 5.5g | 4% | |
| Sugars | 1.97g | 16% | |
| Dietary Fiber | 1.97g | 16% | |
| Protein | 1.75g | 7% | |
| Vitamin C | 40.3mg | 139% | |
| Iron | 0.3mg | 3% | |
| Calcium | 21.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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