Directions:
- In skillet, heat oil; add onion and ginger; cook over med. heat until onion is translucent.
- Stir in curry powder and cumin; cook 1 minute longer.
- Stir in puree and 1/2 cup water; reduce heat to low; simmer, covered 15 minutes stirring occasionally.
- Remove from heat and let cool slightly.
- Blend with hand blender or in blender until smooth.
- Arrange florets in serving bowl; top with tomato-curry sauce and spinkle with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 71.75 Kcal (300 kJ) | ||
| Calories from fat | 11.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.33g | 2% | |
|---|---|---|---|
| Sodium | 52.14mg | 2% | |
| Potassium | 634.18mg | 13% | |
| Total Carbs | 13.23g | 4% | |
| Sugars | 5.94g | 24% | |
| Dietary Fiber | 4.11g | 16% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 60.7mg | 101% | |
| Iron | 0.5mg | 3% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 28.84 Kcal (121 kJ) | ||
| Calories from fat | 4.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.54g | 2% | |
|---|---|---|---|
| Sodium | 20.96mg | 2% | |
| Potassium | 254.96mg | 13% | |
| Total Carbs | 5.32g | 4% | |
| Sugars | 2.39g | 24% | |
| Dietary Fiber | 1.65g | 16% | |
| Protein | 1.5g | 7% | |
| Vitamin C | 24.4mg | 101% | |
| Iron | 0.2mg | 3% | |
| Calcium | 21.9mg | 5% | |
* 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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