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Ingredients
for
4
Carrot Curry
35 min., ready in 55 min.
Time:
614
calories
Calories:
Health Score:
85 / 100
Ingredientsfor
- 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
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.
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 %) |