Carrot Curry
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 55 min.
Ready in
Calories:
614
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 614 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 23.1 μg | (51 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 1,112 mg | (28 %) | ||
| Calcium | 211 mg | (21 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 113 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the rice
- 300 grams Long grain rice
- 600 milliliters Vegetable broth
- For the carrot curry
- 800 grams carrots
- 2 onions
- 30 grams butter
- 200 milliliters unsweetened Coconut milk
- 250 milliliters Vegetable broth
- salt
- peppers
- Curry powder
- For the dip
- 250 grams Quark
- 250 grams Natural yogurt
- 1 tsp lemon juice
- Also
- ½ bunch thyme
Preparation steps
1.
For the rice, boil the rice in 600 ml (approximately 2 1/2 cups) of vegetable broth for about 20 minutes over medium heat. For the carrot curry, peel the carrot and cut into thin slices. Peel the onion, cut into small cubes and sweat in a pan with melted butter until translucent. Add the carrot slices, sauté and pour in the coconut milk. Pour in the broth, season with salt, pepper and curry and simmer for about 10 minutes over medium heat.
2.
For the dip, mix the quark with the yogurt and lemon juice and season with salt and pepper. Rinse the thyme, shake dry and pluck the leaves. Season the carrot curry again and serve with the rice and the yogurt and quark dip on a warm plate. Serve sprinkled with thyme.
