Coconut Curry
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 304.6 μg | (508 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 248 μg | (83 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,528 mg | (38 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 scallions
- 1 Celery root (about 400 grams or 14.1 ounces)
- 200 grams Broccoli
- 50 grams button Mushroom
- 1 garlic clove
- 1 red chili pepper
- 1 Tbsp vegetable oil
- 1 Tbsp Curry powder
- salt
- freshly ground peppers
- 1 generous pinch ground cilantro
- 250 milliliters Vegetable broth (prepared)
- 3 Tbsps Coconut milk
- 1 Tbsp lemon juice
- 1 Tbsp minced cilantro
Preparation steps
1.
Rinse scallions, broccoli, celery and mushrooms and chop as needed. Peel and chop garlic. Rinse chile, remove seeds and ribs and cut lengthwise into strips.
2.
Heat oil in a pan and cook scallions and garlic. Add remaining vegetables and cook an additional 3 minutes. Stir in broth, coconut milk and lemon juice and season with curry, salt, pepper and ground cilantro. Cover and simmer for 15 minutes. Season to taste and stir in chopped cilantro. Serve with rice, as desired.
