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    You are in: Home / Low-cholesterol / Potato and Cauliflower Curry Recipe
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    Potato and Cauliflower Curry

    Average Rating:

    2 Total Reviews

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    • on May 11, 2008

    • on October 08, 2002

      I made this day before y'day for lunch. I used 2 potatoes(1 medium and 1 large) as I did not have baby potatoes at home and diced these into 20-30 cubes. Made the curry paste at home by dissolving 1 tbsp. of curry powder in water, mized it well and used when it was called for. I made my own Vegetable stock uising 5 cups of water in which I dissolved 2 cubes of Maggi Vegetable Stock with onions. I dont use canned tomatoes, so, I used 3 fresh tomatoes here. Additionally, I used 1/2 tsp. turmeric powder, 1/2 tsp. red chilli powder, 1 tsp. corriander powder, 1 1/4 tsps. salt, 2 tbsps. kasoori methi( this I crushed between my palms and then used and this imparted a beautiful flavour) and 1/2 tsp. clove-cinnamon and green cardmom(powdered). I added the masala powders in step 4. This curry is defintely 'fragrant' and 'colourful' and is well worth the time. I served it with Chef Tonkcats 'Yellow rice' recipe and went great! This curry will go very well with all who like food on the spicy side!

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    Nutritional Facts for Potato and Cauliflower Curry

    Serving Size: 1 (1265 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 765.0
     
    Calories from Fat 72
    41%
    Total Fat 8.0 g
    12%
    Saturated Fat 1.2 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 138.1 mg
    5%
    Total Carbohydrate 159.5 g
    53%
    Dietary Fiber 23.7 g
    95%
    Sugars 15.4 g
    61%
    Protein 20.6 g
    41%
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