Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Green Beans | 1 cup (100g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Coriander | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons oil
- 6 medium potatoes cubed and parboiled
- 2 medium onions finely sliced
- ½ pound cauliflower cut into small pieces
- 1 teaspoon ground ginger
- 1 cup zucchini or yellow summer squash chopped finely
- 1 teaspoon ground coriander
- 1 cup fresh green beans cut into short lengths
- ¼ teaspoon chili powder
- ½ cup green peas
- 2 teaspoons turmeric
- 4 tablespoons dried coconut sprinkled with a little water and then 2 teaspoons sugar, drained
- 1 teaspoon curry powder
- 1 teaspoon salt
- 4 medium carrots sliced and parboiled
Directions
Heat 1 tablespoon oil in wok or large pan then add onions and cook on medium low heat until transparent.
In a bowl mix all the spices and sugar with the other tablespoon of oil and add this to the onion stirring well.
Put in the carrots and potatoes and cook over medium heat for 2 minutes.
Add remaining vegetables and mix them well.
Increase the heat a little and put in the coconut.
Continue to stir fry gently 10 minutes until vegetables are cooked.
Serve hot with rice.
Category:Cathy's Recipes
Category:Indian Vegetarian
Category:Potato Recipes
Category:Onion Recipes
Category:Cauliflower Recipes
Category:Zucchini Recipes
Category:Summer squash Recipes
Category:Green bean Recipes
Category:Pea Recipes
Category:Coconut Recipes
Category:Curry Recipes
Category:Carrot Recipes