Spiced Potato and Carrot Stew

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Spiced Potato and Carrot Stew
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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)
Calorie296 kcal(14 %)
Protein6.46 g(7 %)
Fat14.67 g(13 %)
Carbohydrates42.13 g(28 %)
Sugar added0 g(0 %)
Roughage6.59 g(22 %)
Vitamin A1,384.7 mg(173,088 %)
Vitamin D0 μg(0 %)
Vitamin E0.24 mg(2 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.01 mg(17 %)
Vitamin B₆0.3 mg(21 %)
Folate34.77 μg(12 %)
Pantothenic acid0.07 mg(1 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C64.26 mg(68 %)
Potassium857.98 mg(21 %)
Calcium81.19 mg(8 %)
Magnesium34.01 mg(11 %)
Iron2.31 mg(15 %)
Iodine0.75 μg(0 %)
Zinc0.49 mg(6 %)
Saturated fatty acids1.56 g
Cholesterol0 mg

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
How healthy are the main ingredients?
potatogarliconionCuminTurmericcarrot

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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