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Ingredients
- 450 g cauliflower, cut in florets (3 cm), stalks removed
- 20 g olive oil
- 120 - 150 g onions, quartered (1 onion)
- 2 - 3 garlic cloves, to taste
-
1
red chilli, or to taste, halved, deseeded if desired
or ¼ tsp chilli powder, or to taste - 2 tsp cumin seeds
- 3 tsp curry powder
- 600 g sweet potatoes, peeled, diced (3 cm)
- 60 g tomato purée
- 500 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 200 g fresh spinach leaves
- ½ tsp fine sea salt, or to taste
- 1 pinch ground black pepper, or to taste
- Nutrition
- per 1 portion
- Calories
- 1021.2 kJ / 244.1 kcal
- Protein
- 7.2 g
- Carbohydrates
- 44 g
- Fat
- 6.2 g
- Saturated fat
- 0.9 g
- Fiber
- 9.9 g
- Sodium
- 428.7 mg
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