Mixed Veggie Curry

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Mixed Veggie Curry
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Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
329
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie329 kcal(16 %)
Protein8.64 g(9 %)
Fat23.49 g(20 %)
Carbohydrates28.28 g(19 %)
Sugar added0 g(0 %)
Roughage8.46 g(28 %)
Vitamin A1,456.07 mg(182,009 %)
Vitamin D0 μg(0 %)
Vitamin E0.61 mg(5 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.37 mg(28 %)
Vitamin B₆0.34 mg(24 %)
Folate125.05 μg(42 %)
Pantothenic acid0.88 mg(15 %)
Biotin0.63 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C146.89 mg(155 %)
Potassium794.28 mg(20 %)
Calcium130.09 mg(13 %)
Magnesium81.31 mg(27 %)
Iron3.27 mg(22 %)
Iodine0.3 μg(0 %)
Zinc1.35 mg(17 %)
Saturated fatty acids20.36 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
4 cups Broccoli (cut into florets)
2 ½ cups String bean
4 carrots
1 red Bell pepper
2 cloves garlic
1 can Coconut milk
salt
1 tablespoon yellow Curry paste (from an Asian grocery store)
sunflower oil
Chili (according to taste)
How healthy are the main ingredients?
Coconut milkBroccoligarliccarrotsaltChili

Preparation steps

1.
Wash the broccoli and cut into florets. Wash and trim the beans. Peel the carrots, cut into quarters lengthways, then slice. Wash, halve, de-seed the bell pepper and cut into strips. Peel the garlic and finely chop. Blanch the string beans for 8 minutes in boiling, salted water, blanch the carrots for 5 minutes and the broccoli florets for 4 minutes. Drain the vegetables well. Fry the curry paste with 1 tablespoon oil in a skillet. Sauté the garlic, then pour in the coconut milk. Bring to a boil, then reduce the heat and add the bell pepper. Simmer for about 3 minutes. Add the brocolli, string beans and carrots and simmer for a further 2 - 3 minutes. Season to taste with chili and salt. Serve the vegetable curry with a bowlful of rice and garnish with freshly chopped herbs.