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EatSmarter exclusive recipe

Carrot and Chile Curry

with Savory Spelt Pancakes
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Carrot and Chile Curry

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

Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
340
calories
Calories
0
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Nutritional values

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
servings
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.

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