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Indian veggie bowl
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Preparation:
1 hr
Preparation
Calories:
253
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 93 μg | (155 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,172 mg | (29 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 195 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 Tbsps vegetable oil
- 2 onions (peeled and finely chopped)
- 2 Tbsps Curry paste
- ⅞ cup vegetable stock
- 3 carrots (peeled and diced)
- 3 Zucchini (cut into rounds)
- 1 Eggplant (cut into rounds)
- 2 cups Green beans (halved)
- ⅔ cup canned chickpeas (drained)
- 6 sprigs cilantro
- salt
- peppers
Preparation steps
1.
Heat the oil in a wok or large saute pan, and then add the onions and cook until translucent.
2.
Add the curry paste and cook for a further three minutes to cook out the paste.
3.
Add the vegetable stock and mix well.
4.
Add all the vegetables and chickpeas and cook gently for 30-45 minutes, stirring regularly until they are tender. If you need to add a little more vegetable stock or water to prevent the curry from being too dry. Season to taste.
5.
Chop the coriander and sprinkle over the curry before serving.
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