EatSmarter exclusive recipe

Carrot and Chile Curry

with Savory Spelt Pancakes
4
Average: 4 (3 votes)
(3 votes)
Carrot and Chile Curry

Carrot and Chile Curry - The spicy vegetables and mild pancakes work well together

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Health Score:
9,6 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
340
calories
Calories

Healthy, because

Even smarter

Nutritional values

Red, yellow, green and orange vegetables provide an ideal profile of secondary plant substances! They neutralize aggressive molecules that are considered to be responsible for the development of diseases and early aging. And they strengthen the vitamin effect, the defences and support the repair ability of our cells.

If you are on a vegan diet or have a gluten intolerance, cook whole grain rice as a side dish with vegetables. It is satisfying and low in calories.

1 serving contains
(Percentage of daily recommendation)
Calorie340 kcal(16 %)
Protein12 g(12 %)
Fat14 g(12 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
Vitamin A2.2 mg(275 %)
Vitamin D0.9 μg(5 %)
Vitamin E7.9 mg(66 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.9 mg(33 %)
Vitamin B₆0.6 mg(43 %)
Folate70 μg(23 %)
Pantothenic acid1.5 mg(25 %)
Biotin19.3 μg(43 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C118 mg(124 %)
Potassium668 mg(17 %)
Calcium144 mg(14 %)
Magnesium74 mg(25 %)
Iron5.9 mg(39 %)
Iodine29 μg(15 %)
Zinc3.1 mg(39 %)
Saturated fatty acids2.5 g
Uric acid95 mg
Cholesterol120 mg
Development of this recipe:

Ingredients

for
4
Ingredients
150 grams
1 teaspoon
50 milliliters
2
6
Carrots (each about 100 grams)
3
Bell peppers (1 each yellow, green and red, each about 200 grams)
2
3 tablespoons
3 teaspoons
100 milliliters
5 sprigs
2 tablespoons
light Soy sauce
Preparation

Kitchen utensils

1 Teaspoon, 1 Bowl, 1 Wooden spoon, 1 Measuring cups, 1 Cutting board, 1 Peeler, 1 Small knife, 1 Tablespoon, 1 Pot (with lid), 1 Non-stick pan (about 28 cm diameter), 1 Slotted spatula, 1 small Ladle

Preparation steps

1.
Carrot and Chile Curry preparation step 1

Mix together flour, 1/2 teaspoon salt and the baking powder in a bowl. Gradually add milk, 75 ml (approximately 1/3 cup) of water and the eggs. Let batter rest about 30 minutes.

2.
Carrot and Chile Curry preparation step 2

Meanwhile, rinse, peel and cut carrots into thin sticks, about 5 cm (approximately 2 inches) long.

3.
Carrot and Chile Curry preparation step 3

Halve the bell peppers, remove seeds, rinse and pat dry. Cut lengthwise into thin strips. Peel, halve and slice onions into strips.

4.
Carrot and Chile Curry preparation step 4

Heat 1 tablespoon oil in a pot and sauté onions until translucent. Add curry paste, carrots and bell peppers and cook briefly, stirring. Add vegetable broth, cover and cook for 12-15 minutes over low heat.

5.
Carrot and Chile Curry preparation step 5

Rinse the cilantro, shake dry and pluck the leaves.

6.
Carrot and Chile Curry preparation step 6

Stir the batter once. Heat 1 tablespoon oil in a non-stick pan (about 28 cm diameter) (approximately 11 inches in diameter). Ladle in 6 portions of dough and cook over low heat for 1-2 minutes on each side.

7.
Carrot and Chile Curry preparation step 7

Repeat with remaining oil and batter. Season  carrot and pepper curry with soy sauce to taste. Garnish with cilantro and serve with the spelt pancakes.