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Ingredients
US|METRIC
4 SERVINGS
- 4 roti (roughly chopped)
- 1 chinese cabbage (or white, roughly chopped)
- 3 cloves garlic (minced)
- 1 white onion (small, chopped)
- 2 carrots (– peeled and grated)
- 1 cup curry sauce (recipe below, or you could use leftovers, which is the traditional thing to do)
- 1 green pepper (– sliced finely)
- 150 grams cauliflower florets
- chicken (Optional: vegan ', ' replacement like Linda McCartney's shredded vegan chicken)
- oil (Splash of flavourless, rapeseed, coconut or vegetable)
- 1 tsp. curry powder (we use madras but ideally it would be Sri Lankan curry powder)
- 1/2 tsp. cinnamon powder
- 1/2 tsp. ground black pepper
- 1 cup chicken (vegan, or veggie stock)
- oil (Splash of flavourless, optional)
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NutritionView More
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700Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories700Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol280mg93% |
| Sodium370mg15% |
| Potassium1740mg50% |
| Protein92g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate25g8% |
| Dietary Fiber12g48% |
| Sugars5g |
| Vitamin A110% |
| Vitamin C80% |
| Calcium20% |
| Iron70% |
* 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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