Potato, Bell Pepper and Apricot Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 611 cal. | (29 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 34.2 μg | (57 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 192 mg | (202 %) | ||
| Potassium | 1,668 mg | (42 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 500 grams potatoes
- 1 red Bell pepper
- 200 grams Apricot
- ½ bunch scallions
- 1 red onion
- 2 Tbsps clarified butter
- 2 Tbsps mild Curry powder
- 2 Tbsps Pastry flour
- 200 milliliters Vegetable broth (instant)
- 100 grams Whipped cream
- salt
- freshly ground peppers
- parsley (for garnish)
Preparation steps
Peel the potatoes, coarsely chop, and cook in salted water for about 25 minutes. Remove the potatoes from water and allow to drain.
Rinse the red bell pepper, trim, cut in half, remove seeds and ribs, and cut into bite-sized pieces. Blanch the apricot for a few seconds, drain, peel, remove the pits, and cut into wedges.
Rinse, trim, and cut the scallions diagonally into about 3 cm (approximately 1¼ inches) long pieces. Peel the red onion and dice.
For the curry sauce, heat 1 tablespoon clarified butter in a saucepan and saute the red onion until translucent. Sprinkle with curry and flour, and cook while stirring for about 2 minutes. Pour the vegetable stock, bring to a boil, and simmer for about 5 minutes over low heat. Add the cream and season with salt and pepper.
Heat the remaining clarified butter in a wok or a large frying pan and saute the bell pepper and scallions over medium heat, while stirring, for about 5 minutes. Add the potatoes, apricots and the curry sauce, and season with salt and pepper.
Serve in bowls or on plates and garnish with parsley.
