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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place oil in a large saucepan or soup pot. | 2. Add onions and saute until beatiful and caramelised brown. | 3. I sometimes add a splash of water if the onions aren't browning in oil. | 4. When onions are done and curry paste and fry about 5 minutes. | 5. Add garlic and ginger and fry 2 minutes more. | 6. Do not burn. | 7. Add potatoes and carrots and saute a further 2-3 minutes. | 8. Add tinned tomatoes, water, stock cube and bay leaf and reduce heat to a simmer. | 9. Simmer for about half and hour, then add cauliflower. | 10. Allow the curry to simmer until thickened and reduced. | 11. Stir occasionally. | 12. You can add seasoning as per taste. | 13. I reccomend cinnamon, coriander and cayenne pepper. | 14. Serve with your favourite condiments. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2		sliced	128.0	29.888	3.52	0.32
cauliflower	1		cut	26.75	5.3179	2.0544	0.2996
potato	15 -20		cut	-	-	-	-
carrot	2		sliced	104.96	24.5248	2.3808	0.6144
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
curry paste	1	tablespoon		-	-	-	-
ginger	1	tablespoon	chopped	4.8	1.0662	0.1092	0.045
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
vegetable stock cube				-	-	-	-
tomato	1	can		40.2099	8.6898	1.9658	0.4468
water	2 1/2 - 3	cups		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.