Spiced Potato and Carrot Stew
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
291
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 291 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 984 mg | (25 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 1 onion (finely chopped)
- 1 tsp black Poppy seeds
- 1 large, red chili pepper (cut in half)
- 2 cloves garlic cloves (minced)
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Turmeric
- 1 tsp Garam Masala
- ½ tsp Chili powder
- 1 bay leaf
- 4 cups roasting potatoes (peeled and cut into chunks)
- 4 large carrots (, peeled and roughly chopped)
- Curry leaves
- 1.333 cups vegetable stock
Preparation steps
1.
Heat the sunflower oil in a large pan and saute the onion, poppy seeds and chili until softened and golden.
2.
Add the garlic, all the spices, the bay leaf and 1 tsp of salt and stir well. Cook for 1 minute, then add the potatoes and carrots to the pan.
3.
Add the stock and cook, covered, for 20-25 minutes until the potato is just breaking down. Serve hot.
breakfast seasonal
