Indian Spiced Carrots on Kale
Indian spiced carrots on kale - The sophisticated seasoning blend and bold colors will take you on a culinary vacation.
Healthy, because
Even smarter
Nutritional values
The small light brown coriander seeds have a cleansing effect, are considered a natural antibiotic and help with gastrointestinal problems.
To preserve even more of the valuable ingredients, instead of peeling the carrots, just rinse them thoroughly with the help of a vegetable brush.
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.9 g | (36 %) |
| Vitamin A | 3.4 mg | (425 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 1,244.3 μg | (2,074 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 306 μg | (102 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 165 mg | (174 %) | ||
| Potassium | 1,217 mg | (30 %) | ||
| Calcium | 372 mg | (37 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 18 ozs carrots
- 10 ozs Kale
- 1 shallot
- 2 garlic cloves
- 1 red chili pepper
- 1 Tbsp Peanut oil
- 2 Tbsps brown Mustard seed
- 1 tsp Coriander
- ½ tsp Cumin
- 1 tsp Garam Masala
- 1 Tbsp Tandoori paste (Indian spice paste)
- 3 ozs Vegetable broth
- 3 ozs Coconut milk
- salt
- 1 scallion
Preparation steps
Peel carrots and cut into thin slices. Clean kale, cut out leaf ribs, wash cabbage and divide into small pieces. Peel and chop shallot and garlic. Halve chili pepper lengthwise, remove seeds, wash and cut into fine rings.
Heat oil in a frying pan. Stir-fry shallot and garlic, half of the chili pepper and spices in it for 2-3 minutes over medium heat. Add carrots and tandoori paste and stir-fry for about 1-2 minutes. Add broth and coconut milk and season with salt. Cook carrots over low heat for about 10 minutes until al dente. Then season with salt and pepper.
Meanwhile, cook kale in boiling salted water for about 10 minutes. Then drain and leave to drain. Clean and wash the spring onion and cut into thin rings. Divide kale among plates, arrange carrots on top and serve sprinkled with spring onion and remaining chili rings.
