4 Serves
106 Mins
Prepare the vegetables by washing and chopping the carrots, beans, cauliflower, and peas into uniform pieces.
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Vitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
46 µg / 400 µgCalcium
48 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
95 mg / 1,250 mgPotassium
454 mg / 4,700 mgSodium
416 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Sauté the chopped onion and ginger-garlic paste until the onions are translucent and fragrant.
Stir in the Kolhapuri Masala and tomato puree, cooking until the oil begins to separate from the mixture.
Add the prepared mixed vegetables and enough water to cover them, then season with salt and black pepper.
Simmer the curry until the vegetables are tender and the gravy has thickened, then serve hot.
25
g95
g20
g
Yemeni
