Pea Curry with Fresh Cilantro
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(0 votes)
Health Score:
93 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
371
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.6 g | (59 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 127.2 μg | (212 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 336 μg | (112 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,288 mg | (32 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 280 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams new potatoes
- 1 kilogram Peas (in pods) (or 300 grams frozen) (approximately 11 ounces)
- 2 carrots
- juice of 1 lemons
- 2 Tbsps vegetable oil
- 1 Red chili pepper
- 2 Tbsps Curry
- Iodized salt
- peppers
- 300 milliliters Vegetable broth
- 2 Zucchini (with blossoms)
- 2 tsps cornstarch
- fresh cilantro (and lemon wedges for garnish)
Preparation steps
1.
Peel the potatoes, rinse and dice. Remove the peas from their pods. Peel the carrots and cut into slices.
2.
Heat the oil in a large saucepan, add the vegetables and chile and sauté briefly. Add the lemon juice and curry and season with salt and pepper. Pour in the broth, cover and simmer for about 20 minutes.
3.
Rinse the zucchini, set the blossoms aside and slice the zucchini. Add the zucchini slices to the curry and simmer for 5 minutes. Mix the cornstarch with a little cold water until smooth, add to the curry and bring to a boil. Chop the zucchini blossoms and fold into the curry. Season with salt and pepper and serve garnished with cilantro and lemon wedges.
