Diced Green Bean Bowl
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
247
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 247 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 66.4 μg | (111 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 488 mg | (12 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups green String bean (cut into small pieces)
- 4 Tbsps Coconut oil
- 6 Curry leaves
- 1 tsp Mustard seed
- 1 tsp Fenugreek seed
- 1 tsp Coriander
- 1 tsp fennel seeds
- 2 cloves garlic cloves (finely chopped)
- 2 red chili peppers (split in half lengthways)
- 3 Tbsps lemon juice
- ¾ cup Coconut grated (or desiccated coconut)
Preparation steps
1.
Blanch the beans in boiling water for 2 minutes, drain, refresh in cold water and drain once more. Set the beans aside.
2.
Heat the oil in a wide skillet and fry the curry leaves for 30 seconds then remove from the pan and set aside.
3.
Put the mustard seeds, fenugreek seeds, coriander seeds, and fennel seeds in the pan and cook over a medium heat, stirring all the time, for 2 minutes.
4.
Add the garlic and chile peppers, cook for 3 more minutes then stir in the green beans.
5.
Add the lemon juice and stir for one more minute. Serve garnished with the curry leaves and the coconut sprinkled over.
