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Paprika-Curry Sauce
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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
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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
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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.
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