Prawn Curry with Mushrooms and Spinach
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
375
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 375 cal. | (18 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 127.7 μg | (213 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.7 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 803 mg | (20 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 129 mg | (43 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 241 mg | |||
| Cholesterol | 84 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Hokkaido pumpkin (peeled)
- 2 shallots
- 2 garlic cloves
- 1 pc fresh ginger (About 3 cm)
- 125 grams brown button Mushroom
- 1 sm can chickpeas (280 grams)
- 125 grams Spinach
- 2 Tbsps Coconut oil
- 2 Tbsps Curry powder
- 200 milliliters Vegetable broth
- 250 milliliters Coconut milk
- 1 Tbsp light soy sauce
- 250 grams King prawn (ready to cook)
- salt
- brown sugar
- 2 Tbsps Lime juice
Preparation steps
1.
Cut pumpkin cut into 1-2 cm (approximately 1/2-1 inch) cubes. Peel shallot, garlic and ginger and finely chop everything. Trim mushrooms and cut in half. Drain chickpeas in a colander and drain. Rinse spinach, trim and drain.
2.
Heat coconut oil in a pan and briefly fry shallots, garlic and ginger. Add pumpkin and sauté briefly. Sprinkle with curry powder, cook briefly, add broth and coconut milk and season with soy sauce. Simmer for about 5 minutes, then add prawns and cook together for about 4 minutes. Add mushrooms and chickpeas and cook for another 2 minutes. Add spinach, mix and season to taste with salt, brown sugar and lime juice. Serve immediately in bowls.
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