Creamy Spiced Curry Bowl
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
385
calories
Calories
Healthy, because
Even smarter
Nutritional values
Curry has many health benefits, inlcuding anti inflammatory properties. In addition, the vegetables add a lot of vitamins, minerals, and fiber to your diet.
You can add any assortment of vegetables and meat here according to your preferences. You can also serve this over rice for a more filling dish.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 385 kcal | (18 %) | ||
| Protein | 6.08 g | (6 %) | ||
| Fat | 32.74 g | (28 %) | ||
| Carbohydrates | 22.72 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.68 g | (16 %) |
more nutritional values
| Vitamin A | 858.33 mg | (107,291 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 2.61 mg | (22 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 81.81 μg | (27 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 1.41 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 96.3 mg | (101 %) | ||
| Potassium | 688 mg | (17 %) | ||
| Calcium | 76.6 mg | (8 %) | ||
| Magnesium | 71.63 mg | (24 %) | ||
| Iron | 3.37 mg | (22 %) | ||
| Iodine | 0.3 μg | (0 %) | ||
| Zinc | 1.18 mg | (15 %) | ||
| Saturated fatty acids | 27.77 g | |||
| Cholesterol | 10 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 tablespoon
- 1 clove
garlic (finely chopped)
- ¾ inch
- 1 tablespoon
yellow Curry paste
- 2 cups
- 2 cups
Cauliflower (chopped into bite-sized pieces)
- 2 ¼ cups
- 1
Leek (sliced on the diagonal into 1 cm rings)
- 1
- 1
- ½ teaspoon
- 1 tablespoon
- 1 pinch
- To garnish
- 1 tablespoon
red peppercorns
-
mint (leaves)
Preparation steps
1.
Heat the ghee in a pan and fry the garlic and ginger gently until transparent. Stir in the curry paste and add the coconut milk.
2.
Add the cauliflower and carrots. Simmer over a medium heat for approx. 10 minutes.
3.
Stir in the leek and red pepper, add the spices and simmer for a further 5 minutes. Season with salt.
4.
Serve in small bowls garnished with red peppercorns and mint leaves.
Current Recipe Search
