Pea and Potato Curry
(3 votes)
(3 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 785 mg | (20 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the curry
- 300 grams starchy potatoes
- 300 grams potatoes
- 1 onion
- 3 garlic cloves
- 2 Tbsps Corn oil
- 400 milliliters Vegetable broth
- 200 milliliters Whipped cream
- salt
- freshly ground peppers
- 2 Tbsps Curry
- 150 grams Peas (frozen)
- For the garnish
- 2 Tbsps chopped parsley
Preparation steps
1.
For the curry, peel potatoes, rinse and cut into bite-sized cubes. Peel onion and garlic and chop finely. In a pan, heat oil and sauté potatoes with onion and garlic for about 5 minutes. Add vegetable stock and cream and mix. Season with salt, pepper and curry. Let simmer for 20-25 minutes over medium heat.
2.
Rinse peas, drain, mix with curry and heat it up briefly. To serve, season to taste, arrange in dish and garnish with parsley.
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