Chickpea Curry with Rice
(1 vote)
(1 vote)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
725
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 725 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.6 g | (55 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 198.3 μg | (331 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 244 μg | (81 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,208 mg | (30 %) | ||
| Calcium | 209 mg | (21 %) | ||
| Magnesium | 171 mg | (57 %) | ||
| Iron | 8.9 mg | (59 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 335 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Rice
- 4 carrots
- 2 Bok Choy
- 400 grams chickpeas (canned)
- 200 grams Peas (frozen)
- 1 onion
- 2 Tbsps Peanut oil
- 2 Tbsps green Curry paste
- 200 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 2 Tbsps soy sauce
- 1 Tbsp Lime juice
- freshly ground peppers
Preparation steps
1.
Cook rice according to package instructions.
2.
Peel carrots and slice slightly digonally. Rinse bok choy and cut into strips. Drain chickpeas and thaw peas. Peel onion and cut into strips. Heat oil in a hot pan or a wok and saute onion until translucent. Add curry paste and saute briefly, add broth and coconut milk and bring to a boil. Add all prepared vegetables and saute, stirring, for about 5 minutes. Season with soy sauce, lime juice and pepper. Arrange with rice on plates and serve.
