Curry Roasted Vegetables with Yogurt and Cilantro
Nutritional values
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.9 mg | (99 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.3 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 720 mg | (18 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 2 centimeters ginger
- 2 onions
- 600 grams Pumpkin (such as butternut)
- 200 grams Zucchini
- 3 Tbsps Curry powder
- 4 Tbsps vegetable oil
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 400 grams chickpeas
- 150 grams Soy yogurt
- 2 sprigs cilantro (for garnish)
Preparation steps
For the vegetables: Preheat the oven to 180°C (approximately 350°F).
Peel the garlic, ginger and onions. Finely chop the garlic and ginger. Cut the onions into thin strips. Cube the pumpkin. Rinse, trim and chop the zucchini. Place all the ingredients on a baking sheet.
In a bowl, stir the curry powder with the oil and lemon juice, and season with salt and pepper to taste. Drizzle the mixture over the vegetables and toss until thoroughly combined. Bake until tender, about 35 minutes.
Rinse the chickpeas in a colander. Stir into the roasted vegetable mixture and roast for 10 minutes.
For garnish: Place the yogurt in a bowl and season with salt and pepper to taste.
For serving: Serve the vegetables dolloped with yogurt and garnished with cilantro leaves.
