Indian Vegetable Curry
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16 g | (53 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 128.1 μg | (214 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 946 mg | (24 %) | ||
| Calcium | 92 mg | (9 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 6.6 mg | (44 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 154 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 2 onions
- 1 tsp freshly grated ginger
- 1 Tbsp vegetable oil
- 300 grams yellow Lentils (peeled and split)
- 1 tsp Black cumin seeds
- 1 tsp Coriander (ground)
- 1 tsp Cumin (ground)
- 200 grams Basmati rice
- salt
- 1 handful cilantro
- 1 tsp Lime juice
- freshly ground peppers
Preparation steps
1.
For the Dal, peel the carrots and onions, finely dice and sauté together with the ginger in hot oil. Add the lentils (rinsed and drained), black cumin, coriander seeds and cumin and sauté briefly, then pour in about 600 ml (approximately 2 1/2 cups) of water. Bring to a boil, lower the heat, cover and simmer for about 20 minutes until soft, stirring occasionally. Add more water if needed.
2.
Cook the rice in about twice the amount of salted water, according to package directions.
3.
Rinse the cilantro, shake dry and chop coarsely.
4.
Season the Dal with lime juice, salt, pepper, and cilantro and serve with the rice.
