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Carrots and courgettes with curry sauce

Vegetarian
Course: Main course
Preparation: 0 minutes
Cost per serving: 0,39 €
Energy: 258 kcal / serving
Nutritional score:

Instructions

  • 1.   Cut the half onion into small pieces. Cook it in a pan over medium heat in olive oil.
  • 2.   While the onion is cooking, peel the carrots and cut them into small pieces, add them to the onion.
  • 3.   Also add the zucchini cut into small pieces.
  • 4.   Season the preparation with salt and pepper.
  • 5.   Place a lid on the pan and leave on medium heat for about fifteen minutes. At the end of cooking, you can increase the cooking for a few seconds in order to grill the vegetables.
  • 6.   Once the vegetables are cooked, add the crème fraîche (as desired) then the curry and the grated cheese.
  • 7.   Mix well.
  • 8.   Rest the lid for 1 to 2 minutes, just long enough for the cheese to melt on the vegetables.
  • 9.   It's ready!

Notes

  • Eat with white rice for gourmets 😁

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Ingredients for servings

  • 2 carrots
  • 1 zucchini
  • ½ onion
  • 20 cl of fresh liquid cream
  • 1 pinch of curry powder
  • 50 g of grated cheese
  • 1 tablespoon of olive oil

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    258 kcal
    13 %
  • Matières grasses
    23,55 g
    34 %
  • dont saturés
    13,05 g
    65 %
  • Glucides
    5,9 g
    2 %
  • dont sucres
    5,16 g
    6 %
  • Protéines
    5,64 g
    11 %
  • Fibres
    1,85 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.