Carrot and Chile Curry
Carrot and Chile Curry - The spicy vegetables and mild pancakes work well together
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.
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 118 mg | (124 %) | ||
| Potassium | 668 mg | (17 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 95 mg | |||
| Cholesterol | 120 mg |
Ingredients
- Ingredients
- 150 grams Spelt flour
- salt
- 1 tsp cream of tartar
- 50 milliliters
- 2 eggs
- 6 carrots (each about 100 grams)
- 3 Bell pepper (1 each yellow, green and red, each about 200 grams)
- 2 onions
- 3 Tbsps Corn oil
- 3 tsps green Curry paste
- 100 milliliters Vegetable broth
- 5 stalks cilantro
- 2 Tbsps light soy sauce
Kitchen utensils
Preparation steps
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.
Meanwhile, rinse, peel and cut carrots into thin sticks, about 5 cm (approximately 2 inches) long.
Halve the bell peppers, remove seeds, rinse and pat dry. Cut lengthwise into thin strips. Peel, halve and slice onions into strips.
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.
Rinse the cilantro, shake dry and pluck the leaves.
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.
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.
