Potato Curry
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 932 mg | (23 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 12.3 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams potatoes
- 3 garlic cloves
- 1 walnut sized pc ginger
- 4 Tbsps or oil clarified butter
- 1 tsp ground cilantro
- ½ tsp Cumin
- salt
- 1 tsp Turmeric
- 2 generous pinches cayenne pepper
- 1 tsp Garam Masala
- 2 Tbsps Peanut butter
- 100 grams Shelled peanut
Preparation steps
1.
Rinse and peel potatoes, cut into bite-sized cubes. Peel and finely chop garlic and ginger. Heat oil in a large frying pan and sauté garlic and ginger. Add coriander, cumin, turmeric and cayenne and stir in garam masala.
2.
Add potatoes, pour 300 ml (approximately 1 1/4 cup) of water and bring to a boil. Turn down the heat, cover and simmer on low heat for about 20 minutes. Add peanut butter and peanuts, cook for another 5 minutes. Season with salt and cayenne pepper. Serve.
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