Green Curry with Vegetables
Healthy, because
Even smarter
Nutritional values
Fancy a quick and bombastically good vegan recipe for green curry? Then try our green curry with kohlrabi, carrots, broccoli and mushrooms! Broccoli is full of secondary plant compounds such as glucosinolates (sulfur compounds) and beta-carotene. These can render free radicals harmless and thus protect our body cells. In addition, cabbage provides a lot of defensive vitamin C and a good portion of calcium.
Why not combine the green curry with zucchini? The great thing about it is that, by vegetable standards, zucchini is a top supplier of iron, which is often not enough for plant lovers.
(Percentage of daily recommendation)
| Calorie | 384 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10 g | (33 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 251.8 μg | (420 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 27.1 μg | (60 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 179 mg | (188 %) | ||
| Potassium | 1,427 mg | (36 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 132 mg | (44 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 1 onion
- 1 pc ginger (about 2.5 cm, approximately 1 inch)
- 2 garlic cloves
- 1 Kohlrabi (400 grams, approximately 1 pound)
- 2 carrots
- 500 grams Broccoli
- 300 grams small button Mushroom
- 3 scallions
- 1 sprig Lemongrass
- 2 Tbsps vegetable oil
- 1 tsp brown sugar
- 1 Tbsp green Curry paste
- 100 milliliters Vegetable broth
- 400 milliliters Coconut milk
- light soy sauce
- 2 tsps lemon juice
Preparation steps
Peel and chop onion, ginger and garlic. Peel kohlrabi and carrot and cut into 1 cm (approximately 1/4 inch) cubes. Rinse broccoli florets and leave to drain. Rinse mushrooms. Rinse scallion and cut into thin rings.
Tim both ends of lemongrass and peel tough outer layer and very finely chop. Heat the oil in a wok. Add broccoli, carrot, and kohlrabi and sauté for about 2 minutes, stirring constantly. Add mushrooms, garlic, onion, ginger and lemongrass and cook for 2 more minutes.
Combine the sugar, curry paste, broth, and coconut milk. Add to the wok and cook for about 3 minutes. Season with soy sauce and lemon juice. Sprinkle with scallions and serve with rice if desired.
