Paprika-Curry Sauce
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
114
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 19.5 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 107 μg | (36 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 426 mg | (11 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams yellow Bell pepper
- 2 onions
- 1 tsp ginger (freshly grated)
- 50 grams sugar
- 200 milliliters Orange juice
- 2 Tbsps White vinegar
- 1 tsp Curry powder
- salt
- peppers
Preparation steps
1.
Rinse and halve peppers, remove seeds and ribs, and finely dice. Peel and finely chop onions.
2.
Melt sugar in a saucepan over low heat. Add diced vegetables and ginger. Cook, stirring, 4-5 minutes. Stir in curry and orange juice and bring to a boil. Reduce heat to low and simmer about 20 minutes. Puree mixture in a blender and season with salt and pepper. Divide mixture between one or two sanitised jars. Seal tightly and let cool. Refrigerate up to 2 weeks.
