Curry Stuffed Dates
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
184
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 184 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.4 μg | (5 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 304 mg | (8 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 25 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
5
- Ingredients
- 3 ozs ground lamb
- 1 large egg white
- 1 tsp salt
- ½ tsp peppers
- 1 tsp Curry powder
- 24 large Date (pitted)
- 3 Tbsps Pomegranate juice
- 3 Tbsps water
- 2 Tbsps olive oil
Preparation steps
1.
Add the ground meat to a medium mixing bowl and add egg white. Add the salt, pepper and curry powder and mix well to combine.
2.
Carefully enlarge the cavity in each date using a paring knife to cut the date in half only on the top half, being careful not to slice it all the way through. Next fill the dates with the meat using a small spoon.
3.
Mix the pomegranate juice with the water. Then add the dates to a sauté pan and cover the filled dates with the pomegranate and water mixture.
4.
Simmer on low to medium heat for about 30 minutes, occasionally adding water if needed, then drain.
5.
Add olive oil to the pan and fry the filled dates in the olive oil on low for 5-10 minutes. Remove from the pan and serve warm.
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