Curried Vegetables and Rice

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Curried Vegetables and Rice
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
550
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie550 cal.(26 %)
Protein14 g(14 %)
Fat7 g(6 %)
Carbohydrates107 g(71 %)
Sugar added1 g(4 %)
Roughage8 g(27 %)
Vitamin A0.3 mg(38 %)
Vitamin D0 μg(0 %)
Vitamin E6.6 mg(55 %)
Vitamin K85.3 μg(142 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.8 mg(57 %)
Folate205 μg(68 %)
Pantothenic acid1.3 mg(22 %)
Biotin10.4 μg(23 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C153 mg(161 %)
Potassium762 mg(19 %)
Calcium111 mg(11 %)
Magnesium77 mg(26 %)
Iron3.1 mg(21 %)
Iodine15 μg(8 %)
Zinc2.4 mg(30 %)
Saturated fatty acids0.9 g
Uric acid219 mg
Cholesterol0 mg
Complete sugar9 g

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
How healthy are the main ingredients?
Leekparsleyonionsalt

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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