Curry Rice with Vegetables and Pineapple and Bananas
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 247 kcal | (12 %) | ||
| Protein | 5.6 g | (6 %) | ||
| Fat | 2.6 g | (2 %) | ||
| Carbohydrates | 49 g | (33 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Long grain rice
- Salt, peppers
- 3 tsps Curry powder
- 2 Zucchini
- 3 carrots
- 1 bunch scallions
- 1 garlic clove
- 3 Tbsps vegetable oil
- 300 milliliters Vegetable broth
- lemon juice
- 100 grams cream (balance)
- 200 grams Pineapple
- 1 Banana
Preparation steps
1.
In salted water with the curry powder, cook the rice according to package instructions. Rinse the zucchini, carrots and scallions. Peel the carrot. Chop the vegetables.
2.
Peel the garlic. Heat the oil. Mince the garlic through a press into the oil. Add the vegetables and sauté for 15 minutes. Gradually pour the broth into the vegetables. Season with salt, pepper and lemon juice. Add the cream to the rice, stir to combine and warm for a few minutes. Add the vegetables to the rice.
3.
Cut the pineapple into pieces. Peel the banana and cut into slices. Fold the pineapple and banana into the rice and heat through.
