Curried Vegetables and Rice
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
550
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 550 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 107 g | (71 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 8 g | (27 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 85.3 μg | (142 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 762 mg | (19 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 onion
- 1 stalk Leeks
- 1 red Bell pepper
- 1 Tbsp sunflower oil
- 250 grams cooked Rice
- 1 Tbsp Curry powder
- salt
- 1 Tbsp chopped parsley
- Worcestershire sauce
Preparation steps
1.
Peel and finely chop onion. Halve leek, rinse to remove grit, and finely slice crosswise. Rinse and halve peppers, remove seeds and ribs, and cut into small cubes.
2.
Heat oil in a pan over low heat. Add onion and cook until translucent. Add leek and diced pepper and stir-fry about 10 minutes. Stir in cooked rice and curry. Season with salt and Worcester sauce. Serve rice sprinkled with parsley.
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