| Składnik |
Ilość |
Kalorie |
| Marchew, surowa |
100g |
41kcal |
| Kalafior |
100g |
25kcal |
| Zielony groszek, surowy (świeży) |
100g |
81kcal |
| Cebule |
150g |
60kcal |
| Papryka, surowa, żółta, słodka |
50g |
13kcal |
| Papryka, surowa, żółta, słodka |
50g |
14kcal |
| Papryka, surowa, zielona, słodka |
50g |
10kcal |
| Ziemniaki, surowe, miąższ i skórka |
200g |
154kcal |
| Czosnek |
6g |
9kcal |
| Olej roślinny |
15g |
133kcal |
| Curry w proszku |
10g |
33kcal |
| Liście kolendry surowe |
10g |
2kcal |
| Mleko kokosowe |
400g |
920kcal |
Recipe Instructions:
Ingredients:
• 1 tablespoon vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 can (400g) coconut milk
• Assorted vegetables (e.g., potatoes, carrots, bell peppers, cauliflower, peas)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
Instructions:
1. Heat vegetable oil in a large pan over medium heat. Add onions and garlic, sauté until onions are translucent.
2. Stir in curry powder and cook for 1 minute until fragrant.
3. Add coconut milk and bring to a simmer.
4. Add vegetables (harder vegetables like potatoes and carrots first, then quicker-cooking ones like bell peppers and peas) and simmer until vegetables are tender.
5. Season with salt and pepper to taste. Garnish with fresh cilantro if desired.
6. Serve hot with rice or naan.
