Fruity Vegetable Curry with Rice
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
745
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9.2 mg | (77 %) | ||
| Vitamin K | 23.7 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 883 mg | (22 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 112 mg | (37 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 3 Tbsps vegetable oil
- 250 grams Long grain rice
- 500 milliliters Vegetable broth
- 2 tsps Curry powder
- salt
- peppers (ground)
- 800 grams small Zucchini
- 300 grams Whipped cream
- 1 tsp dried herbes de Provence
- 40 grams slivered almonds
- 2 large firm Banana
- 2 Tbsps butter
- marjoram (for garnish)
Preparation steps
1.
Peel onion, chop finely and sauté in a pan in 1 tablespoon oil. Add the rice, allow to sauté while stirring, then pour the vegetable broth and curry and salt and pepper. Cook rice covered over low heat for about 30 minutes. Let swell.
2.
Rinse zucchini, trim, cut into 0.5 cm thick slices, cook in portions in remaining oil on both sides. Then pour in the cream, add salt, pepper and dried herbs, cover and simmer gently about 8 min.
3.
Toast almonds in a dry frying pan.
4.
Peel banana, cut into slices and cook briefly in hot butter.
5.
Stir almonds and banana slices into the rice. Serve with zucchini. Garnish with marjoram.
