Curry Rice with Walnuts
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
1824
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,824 cal. | (87 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 238 g | (159 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 22.4 g | (75 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 27.8 mg | (232 %) | ||
| Vitamin K | 77.9 μg | (130 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 1.8 mg | (129 %) | ||
| Folate | 349 μg | (116 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 47.9 μg | (106 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 2,043 mg | (51 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 279 mg | (93 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 6.3 mg | (79 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 292 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 81 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Long grain rice
- salt
- 1 ripe Mango
- 150 grams Celery root
- 2 onions
- 80 grams peeled Walnut
- 2 Tbsps olive oil
- 3 Tbsps Curry powder
- ½ tsp ground cinnamon
- cayenne pepper
- 1 Tbsp brown sugar
- salt
Preparation steps
1.
Combine rice and 400 ml (approximately 1 3/4 cups) of water, season with salt and bring to a boil. Lower heat and cook until rice is al dente.
2.
Meanwhile. peel mango, pit and cut mango pulp into cubes. Drizzle with lemon juice.
3.
Peel celery and onion and cut into small cubes.
4.
Toast nuts in a hot dry pan until fragrant, remove, allow to cool and chop coarsely.
5.
Heat 2 tablespoons of oil in a pan and sauté onion and celery. Remove from heat, cool until lukewarm and combine with rice and spices. Season with salt and pepper.
6.
Place walnuts and mango around curry rice and serve.
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