Shrimp and Vegetable Curry
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
453
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 69.6 μg | (116 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.5 mg | (104 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 130 μg | (43 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,170 mg | (29 %) | ||
| Calcium | 269 mg | (27 %) | ||
| Magnesium | 175 mg | (58 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 141 μg | (71 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 310 mg | |||
| Cholesterol | 203 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams Rhubarb
- 50 grams Snow peas
- 50 grams soybean sprout
- 1 small Endive
- 1 red chili pepper
- 2 Tbsps vegetable oil
- 1 tsp Curry powder
- 150 milliliters Coconut milk (canned, unsweetened)
- 1 Tbsp light soy sauce
- 1 Tbsp Lime juice
- 1 bunch fresh cilantro
- 6 King prawn (ready to cook)
- salt
- freshly ground pepper
Preparation steps
1.
Rinse and peel rhubarb. Rince and peel endive. Rinse peas. Cut rhubarb, endive and peas into thin strips. Rinse bean sprouts and drain.
2.
Rinse chile, cut lengthwise, remove seeds and ribs and julienne.
3.
Heat oil in a pan and cook vegetables briefly, add curry and coconut milk. Bring mixture to a boil and season with soy sauce and lime juice. Rinse cilantro, shake dry, pluck leaves and chop coarsely. Stir cilantro into soup.
4.
Heat oil in a pan and cook prawns for about 4 minutes, then season with salt and pepper. Serve shrimp with vegetable curry.
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