Directions:
- Chop one of the onions and cook gently in half of the oil.
- Add the chilli and spices and cook for a minute.
- Add the salt and cauliflower to the pan, turn in the mixture then pour in the stock and the tomato puree.
- Bring to a simmer, cover and cook for about 10 minutes until almost tender.
- While the cauliflower is cooking in the curry sauce, slice the remaining onions into rings.
- Heat the rest of the oil in a frying pan and cook the onion rings until crisp and deep golden.
- Drain on kitchen paper.
- Add the tomatoes to the pan and cook for a further 3 minutes.
- Serve topped with the onion rings and garnish with fresh coriander.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 441.35 Kcal (1848 kJ) | ||
| Calories from fat | 93.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.39g | 16% | |
|---|---|---|---|
| Sodium | 12130.67mg | 505% | |
| Potassium | 824.38mg | 18% | |
| Total Carbs | 71.58g | 24% | |
| Sugars | 8.74g | 35% | |
| Dietary Fiber | 5.5g | 22% | |
| Protein | 4.91g | 10% | |
| Vitamin C | 116.1mg | 194% | |
| Iron | 0.7mg | 4% | |
| Calcium | 65.2mg | 7% | |
| Amount Per 100 g | |||
| Calories | 111.13 Kcal (465 kJ) | ||
| Calories from fat | 23.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 16% | |
|---|---|---|---|
| Sodium | 3054.53mg | 505% | |
| Potassium | 207.58mg | 18% | |
| Total Carbs | 18.02g | 24% | |
| Sugars | 2.2g | 35% | |
| Dietary Fiber | 1.38g | 22% | |
| Protein | 1.24g | 10% | |
| Vitamin C | 29.2mg | 194% | |
| Iron | 0.2mg | 4% | |
| Calcium | 16.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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