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Indian Curry with Roasted Veggies 野菜たっぷり本格インドカレー
CULINARY TRIBUNE20Ingredients
50Minutes
150Calories
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Ingredients
US|METRIC
4 SERVINGS
- 5 garlic cloves (chopped)
- 1 inch ginger (long, peeled and chopped)
- canola oil
- 4 cloves
- 1 star anise (whole)
- 3 bay leaves
- 2 cinnamon sticks
- 2 onions (diced)
- 3 cups roasted vegetables (I used cauliflower/brussels sprouts/sweet potatoes roasted in 400F oven for about 30 minutes)
- 2 cans diced tomatoes
- Garam Masala
- ground coriander
- ground cumin
- turmeric powder
- cayenne pepper
- sugar
- salt
- pepper
- water
- fresh lemon juice
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat50 |
| % DAILY VALUE |
| Total Fat6g9% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium500mg14% |
| Protein3g |
| Calories from Fat50 |
| % DAILY VALUE |
| Total Carbohydrate23g8% |
| Dietary Fiber5g20% |
| Sugars11g |
| Vitamin A40% |
| Vitamin C60% |
| Calcium8% |
| Iron15% |
* 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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