Ingredients
- 600 g vegetables, e.g. carrots, squash, potatoes
- 2 fresh onions
- 1 dl vegetable broth
- 1 dl cream
- of nuts or hazelnuts
- 0.5 bunch of flat parsley
- 250 g cauliflower
- 250 g broccoli
- 1 clove of garlic
- 1 tablespoon canola oil
- 1 tablespoon curry
- salt and pepper
Preparation
Curry
- Cut all vegetables into cubes. Cut fresh onions into rings and add to vegetables
- Fry the vegetables in a little oil. Sprinkle with curry powder, add stock and simmer until tender but still crisp.
- Add the cream, give a broth. You can replace the cream with coconut cream. Season to taste. Set aside.
Cauliflower Couscous
- Grate cauliflower and broccoli with a rösti grater or food processor.
- Fry the cauliflower and broccoli with the garlic in oil until tender but still crunchy. This should be done fairly quickly to prevent the couscous from turning to mush.
- Add a small piece of butter if desired, season.
- Serve the couscous with the vegetables on top and sprinkle with parsley, green onions and crushed nuts.
Nutritional values
Calories: 794kcal | Carbohydrates: 42g | Protein: 6g | Fat: 69g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 40g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 164mg | Potassium: 998mg | Fiber: 13g | Sugar: 15g | Vitamin A: 9984IU | Vitamin C: 118mg | Calcium: 211mg | Iron: 3mg
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