Coconut Vegetable Curry with Mini Meatballs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 27.8 μg | (46 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 4.1 μg | (137 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 970 mg | (24 %) | ||
| Calcium | 67 mg | (7 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.8 mg | (73 %) | ||
| Saturated fatty acids | 27.8 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 shallots
- 500 grams (approximately 18 ounces)mixed Ground meat
- 1 tsp Curry powder
- salt
- freshly ground peppers
- 100 grams (approximately 3 1/2 ounces) carrots (TK)
- 100 grams (approximately 3 1/2 ounces) Leeks (TK)
- 100 grams (approximately 3 1/2 ounces) Frozen pea
- 1 can Coconut milk (unsweetened, 400 g)
- 1 tsp sugar
- 1 Tbsp Curry paste
- 1 red chili pepper (sliced into rings)
- ½ bunch Thai basil
- juice of lemons
Preparation steps
Peel the shallots and cut into small cubes. Transfer to a bowl and add the meat, curry powder, and salt and pepper and mix well. Shape into small meatballs.
Peel carrots, clean leeks and cut both into small pieces. Thaw peas.
Skim the thick cream about 50 ml (approximately 3 tablespoons) off the top of the coconut milk and set aside. Pour the remaining coconut milk into a pan and bring to a boil. Lower to a simmer, add the meatballs and simmer until just cooked through, 5 - 6 minutes. Lift the meatballs from the sauce.
Add the vegetables to the sauce along with the sugar and spice curry paste and simmer for another 5 minutes. Add the thick coconut cream to the pan along with the pepper and chili and season with Thai basil and lemon. Return the meatballs to the sauce and serve.
