Spiced Potato and Carrot Stew
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(0 votes)
Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
296
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 296 kcal | (14 %) | ||
| Protein | 6.46 g | (7 %) | ||
| Fat | 14.67 g | (13 %) | ||
| Carbohydrates | 42.13 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.59 g | (22 %) |
more nutritional values
| Vitamin A | 1,384.7 mg | (173,088 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.16 mg | (16 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 2.01 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 34.77 μg | (12 %) | ||
| Pantothenic acid | 0.07 mg | (1 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 64.26 mg | (68 %) | ||
| Potassium | 857.98 mg | (21 %) | ||
| Calcium | 81.19 mg | (8 %) | ||
| Magnesium | 34.01 mg | (11 %) | ||
| Iron | 2.31 mg | (15 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 1.56 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup sunflower oil
- 1 onion (finely chopped)
- 1 teaspoon black Poppy seeds
- 1 large, red chile pepper (cut in half)
- 2 cloves garlic (minced)
- 1 teaspoon ground Cumin
- 1 teaspoon ground cilantro
- ½ teaspoon Turmeric
- 1 teaspoon Garam Masala
- ½ teaspoon 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.
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