Potato Curry with Peas and Mushrooms
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(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
460
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 460 cal. | (22 %) | ||
| Protein | 22.35 g | (23 %) | ||
| Fat | 8.21 g | (7 %) | ||
| Carbohydrates | 82.63 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 18.53 g | (62 %) |
more nutritional values
| Vitamin A | 622.87 mg | (77,859 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.32 mg | (3 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 7.46 mg | (62 %) | ||
| Vitamin B₆ | 0.64 mg | (46 %) | ||
| Folate | 193.6 μg | (65 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 3.63 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67.13 mg | (71 %) | ||
| Potassium | 1,317.47 mg | (33 %) | ||
| Calcium | 123.99 mg | (12 %) | ||
| Magnesium | 97.67 mg | (33 %) | ||
| Iron | 6.62 mg | (44 %) | ||
| Iodine | 6.5 μg | (3 %) | ||
| Zinc | 2.28 mg | (29 %) | ||
| Saturated fatty acids | 4.41 g | |||
| Cholesterol | 11.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams yellow onion
- 1 garlic clove
- 2 Tbsps Ghee (or clarified butter)
- 1 tsp freshly grated ginger
- 500 milliliters Vegetable broth
- 700 grams small potatoes
- salt
- freshly ground peppers
- 300 Peas (frozen)
- 1 tsp Turmeric
- 1 generous pinch cayenne pepper
- 500 grams small button Mushroom
- 2 Tbsps chopped parsley
- 1 tsp ground Cardamom
- 1 tsp Ground cinnamon
- 1 tsp Ground clove
- 1 tsp ground Cumin
Preparation steps
1.
Peel onion, halve and cut into strips. Peel garlic and chop finely.
2.
Peel potatoes and cut in half lengthwise.
3.
Heat 1 tablespoon of ghee in a pan, saute onion, garlic and ginger until translucent. Add turmeric and cayenne pepper and stir to combine. Add potatoes and sauté briefly. Add broth and simmer, covered, for about 15 minutes. Add peas and cook for 5 more minutes. Season with salt.
4.
Clean mushrooms and cut into quarters. Heat remaining ghee in a pan and saute mushrooms. Add mushrooms and parsley to potatoes.
5.
Toast cardamom, cumin, cinnamon, clove powder and 1/2 teaspoon of ground pepper in a dry pan until fragrant.
6.
Place curry into bowls and sprinkle with toasted spices. Can be served with rice and chile peppers, to taste. Serve.
