Cauliflower & Cavolo Nero Vegetable Pakoras with Coriander and Coconut Chutneys

NATURAL KITCHEN ADVENTURES
24Ingredients
30Minutes
80Calories

Ingredients

US|METRIC
  • 1/2 cauliflower (small, broken into very small florets, finger tip sized)
  • 1 onion (thinly sliced)
  • 1/2 bunch cavolo nero (~ 70g, stems removed and finely chopped, chiffonade works well)
  • 1 red chilli (small, finely chopped)
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • 140 grams gram flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 handful fresh coriander (roughly chopped)
  • coconut oil (– for sauteeing veg and for frying the pakora)
  • 40 grams desiccated coconut
  • 120 milliliters yoghurt (coconut, coconut collaborative brand is best consistency for this)
  • 1 teaspoon dried mint
  • 1 lime (juiced)
  • 1/4 teaspoon sea salt
  • 1 bunch coriander leaf (fresh)
  • 3 mint leaves
  • 200 milliliters coconut milk (canned)
  • 1/2 red onion (roughly chopped)
  • 2 green chilli (small, deseeded and roughly chopped)
  • 1 lime (juiced)
  • 1 teaspoon maple syrup
  • 1/4 teaspoon salt
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    NutritionView More

    80Calories
    Sodium10% DV230mg
    Fat9% DV6g
    Protein4% DV2g
    Carbs2% DV7g
    Fiber8% DV2g
    Calories80Calories from Fat50
    % DAILY VALUE
    Total Fat6g9%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol0mg0%
    Sodium230mg10%
    Potassium200mg6%
    Protein2g4%
    Calories from Fat50
    % DAILY VALUE
    Total Carbohydrate7g2%
    Dietary Fiber2g8%
    Sugars3g6%
    Vitamin A4%
    Vitamin C50%
    Calcium4%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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