Potato and Spinach Curry with Onions

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Potato and Spinach Curry with Onions
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Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
186
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie186 cal.(9 %)
Protein5 g(5 %)
Fat5 g(4 %)
Carbohydrates28 g(19 %)
Sugar added0 g(0 %)
Roughage3.5 g(12 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E4 mg(33 %)
Vitamin K201.3 μg(336 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.4 mg(29 %)
Folate101 μg(34 %)
Pantothenic acid0.8 mg(13 %)
Biotin6.2 μg(14 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C61 mg(64 %)
Potassium957 mg(24 %)
Calcium88 mg(9 %)
Magnesium71 mg(24 %)
Iron3.3 mg(22 %)
Iodine12 μg(6 %)
Zinc1.1 mg(14 %)
Saturated fatty acids0.6 g
Uric acid61 mg
Cholesterol0 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
600 grams waxy potatoes
200 grams onions
2 garlic cloves
200 grams fresh Spinach
2 Tbsps sunflower oil
50 milliliters Vegetable broth
Turmeric
Curry
salt
Chili powder
Lime juice
fresh parsley (for garnishing)
How healthy are the main ingredients?
potatoonionSpinachgarlic cloveTurmericCurry

Preparation steps

1.

Rinse and peel potatoes, cut into medium cubes. Parboil potato cubes in salted water for 10 minutes. Cut onions into rings and finely chop garlic. Rinse and spin dry spinach.

2.

Heat oil in a pan, saute onion and garlic, then add potatoes and saute together. Add 50 ml (approximately 1/4 cup) of vegetable broth and cook for about 10 minutes or until potatoes are tender. Season with spices to taste. Add spinach and mix. Drizzle with lime juice and garnish with parsley.

3.

Serve with basmati rice or Indian flatbread.