Gourmet Vegetarian Curry

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Gourmet Vegetarian Curry
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
431
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie431 kcal(21 %)
Protein6.45 g(7 %)
Fat30.38 g(26 %)
Carbohydrates36.56 g(24 %)
Sugar added0 g(0 %)
Roughage3.67 g(12 %)
Vitamin A1,174.44 mg(146,805 %)
Vitamin D0 μg(0 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.06 mg(5 %)
Niacin3.67 mg(31 %)
Vitamin B₆0.18 mg(13 %)
Folate28.36 μg(9 %)
Pantothenic acid0.52 mg(9 %)
Biotin1.56 μg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C13.33 mg(14 %)
Potassium385.53 mg(10 %)
Calcium45.76 mg(5 %)
Magnesium70.03 mg(23 %)
Iron2.32 mg(15 %)
Iodine0.55 μg(0 %)
Zinc1.28 mg(16 %)
Saturated fatty acids24.93 g
Cholesterol15.26 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
Red onion (sliced)
2 cloves
garlic (finely chopped)
1 teaspoon
freshly grated Ginger root
3.333 cups
sliced carrots
2 ¼ cups
1 ⅔ cups
1 tablespoon
2 tablespoons
To garnish
To serve
1 ½ cups

Preparation steps

1.
Heat the butter in a frying pan and gently cook the onion, garlic, ginger and carrots for 2-3 minutes.
2.
Add the mushrooms and fry for a further 5 minutes. Stir in the coconut milk, curry paste, lemon juice and a little salt and simmer uncovered for 3 minutes.
3.
Check the seasoning and serve garnished with coriander leaves.
4.
Cook the rice according to the packet instructions and serve with the curry.