Coconut Curry

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Coconut Curry
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
176
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie176 cal.(8 %)
Protein10 g(10 %)
Fat9 g(8 %)
Carbohydrates12 g(8 %)
Sugar added0 g(0 %)
Roughage15 g(50 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E5.3 mg(44 %)
Vitamin K304.6 μg(508 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.9 mg(64 %)
Folate248 μg(83 %)
Pantothenic acid3.2 mg(53 %)
Biotin8.1 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C134 mg(141 %)
Potassium1,528 mg(38 %)
Calcium232 mg(23 %)
Magnesium71 mg(24 %)
Iron3.2 mg(21 %)
Iodine27 μg(14 %)
Zinc1.9 mg(24 %)
Saturated fatty acids3.6 g
Uric acid180 mg
Cholesterol0 mg
Complete sugar10 g

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
How healthy are the main ingredients?
BroccoliCoconut milkgarlic clovesalt

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.

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