Asparagus-Carrot Curry with Basmati Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 421 cal. | (20 %) | ||
| Protein | 9.87 g | (10 %) | ||
| Fat | 10.75 g | (9 %) | ||
| Carbohydrates | 70.83 g | (47 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 6.67 g | (22 %) |
| Vitamin A | 1,329.87 mg | (166,234 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 2.29 mg | (19 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 196.52 μg | (66 %) | ||
| Pantothenic acid | 0.38 mg | (6 %) | ||
| Biotin | 1.81 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18.09 mg | (19 %) | ||
| Potassium | 425.49 mg | (11 %) | ||
| Calcium | 74.6 mg | (7 %) | ||
| Magnesium | 29.9 mg | (10 %) | ||
| Iron | 1.98 mg | (13 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.98 mg | (12 %) | ||
| Saturated fatty acids | 6.56 g | |||
| Cholesterol | 28.57 mg |
Ingredients
- Ingredients
- 250 grams Basmati rice
- 20 grams raisins
- 500 grams white Asparagus
- 250 grams carrots (or radishes)
- 1 onion
- 1 garlic clove
- 1 pc fresh ginger (About 2 cm)
- 40 grams clarified butter
- salt
- 1 tsp sugar
- 2 Tbsps Curry powder
- 4 sprigs cilantro (or Dill or lemon balm)
Preparation steps
Put the rice in a colander and rinse under running water. Place in a saucepan and fill with water to 1 cm (approximately 1/2 inch) over the level of the rice. Bring rice to a boil, cook until al dente, cover and remove from heat. Cover raisins with ¼ liter (approximately 1 cup) of boiling water and allow to soak.
Rinse asparagus and carrots. Trim woody ends from the asparagus. Slice vegetables lengthwise and cut into 3 cm (approximately 1-inch) long pieces. Peel the onion and garlic. Peel the ginger and cut onion, garlic and ginger into very fine pieces. Melt half of the clarified butter in a pan, add onion, garlic and half of the ginger and sauté until soft.
Add remaining vegetables and pour in ¼ liter (approximately 1 cup) of water. Season with salt, sugar and curry. Add raisins and cook 10-15 minutes. Stir remaining clarified butter with a pinch of salt and the remaining ginger into the rice. Rinse herbs, pat dry and finely chop. Serve curry on the rice, sprinkled with herbs.
