Curry with Pineapple, Spinach, Onions and Tomatoes

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Curry with Pineapple, Spinach, Onions and Tomatoes
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein6.03 g(6 %)
Fat19.86 g(17 %)
Carbohydrates50.37 g(34 %)
Sugar added1 g(4 %)
Roughage7.3 g(24 %)
Vitamin A559.23 mg(69,904 %)
Vitamin D0 μg(0 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.64 mg(30 %)
Vitamin B₆0.58 mg(41 %)
Folate181.43 μg(60 %)
Pantothenic acid0.83 mg(14 %)
Biotin8.36 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C146.02 mg(154 %)
Potassium1,051.82 mg(26 %)
Calcium122.66 mg(12 %)
Magnesium107.12 mg(36 %)
Iron3.38 mg(23 %)
Iodine3.25 μg(2 %)
Zinc1.23 mg(15 %)
Saturated fatty acids11.85 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1
3
white Onions
200 grams
baby Spinach
3
2 tablespoons
2 teaspoons
200 milliliters
1 pinch
Palm sugar (or brown sugar)
1 tablespoon

Preparation steps

1.

Peel the pineapple, quarter and remove the stalk. Cut the flesh into bite-sized pieces. Peel the onions and cut into rings. Trim the spinach and rinse in cold water several times, then drain.

2.

Score tomatoes crosswise, then bring a small saucepan of water to a boil. Boil the tomatoes briefly, then rinse in cold water and remove the peels. Cut tomatoes into quarters, remove the seeds and cut the flesh into cubes.

3.

Heat oil in a large skillet or wok. Add curry paste and onions and sauté until fragrant. Pour in the coconut milk and 200 ml (3/4 cup) of water and bring to a simmer. Add pineapple and tomatoes and simmer for about 5 minutes. Season to taste with soy sauce, palm sugar and lime juice. Add the spinach and cook briefly until wilted, stirring constantly. Serve immediately.