Coconut Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 60.7 μg | (101 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 156 mg | (164 %) | ||
| Potassium | 1,135 mg | (28 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 250 grams waxy potatoes
- 250 grams carrots
- 2 centimeters fresh ginger
- 1 garlic clove
- 1 Apple
- 2 Red Bell pepper
- 1 stalk Leeks
- 2 Tbsps soybean oil
- 1 ½ Tbsps yellow Curry paste
- 350 milliliters unsweetened Coconut milk
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- Lime juice
- Curry powder (for dusting)
Preparation steps
Peel the potatoes, carrots, ginger and garlic. Cut the potatoes into bite-sized pieces. Cut the carrots into thin slices. Finely grate the ginger and garlic. Peel the apple, quarter, core and slice thinly. Rinse the bell peppers, cut in half, remove seeds and ribs and dice.
Slice the leeks lengthwise, rinse thoroughly and cut diagonally into 1 cm (approximately 1/3 inch) wide pieces.
Heat the oil in a wok and saute the garlic and ginger. Add the potatoes and saute briefly. Stir in the curry paste, coconut milk and broth. Simmer about 5 minutes over medium heat. Add the carrots and bell peppers and simmer another 10 minutes. Stir in the leeks and apple slices and simmer for 5 minutes. Season with salt, pepper and lime juice. Serve in bowls dusted with curry powder.
