Spicy Vegetable Curry

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Spicy Vegetable Curry
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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
499
calories
Calories

Healthy, because

Even smarter

Nutritional values

Curry contains anti-inflammatory compounds which may help reduce oxidative stress, boost heart health, and improve blood sugar levels, among other potential benefits. The vegetables in this recipe contain plenty of vitamins, minerals, and fiber, making this dish lean and extremely nutritious. 

You can serve this over a bed of rice, cous cous, or quinoa for maximum satiation and energy. 

1 serving contains
(Percentage of daily recommendation)
Calorie499 kcal(24 %)
Protein7.36 g(8 %)
Fat37.1 g(32 %)
Carbohydrates41.08 g(27 %)
Sugar added0 g(0 %)
Roughage5.25 g(18 %)
Vitamin A1,609.99 mg(201,249 %)
Vitamin D0 μg(0 %)
Vitamin E11.07 mg(92 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.15 mg(14 %)
Niacin3.47 mg(29 %)
Vitamin B₆0.42 mg(30 %)
Folate62.17 μg(21 %)
Pantothenic acid1.03 mg(17 %)
Biotin1.93 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C55.43 mg(58 %)
Potassium1,087.01 mg(27 %)
Calcium79.8 mg(8 %)
Magnesium88.39 mg(29 %)
Iron3.59 mg(24 %)
Iodine1.14 μg(1 %)
Zinc1.51 mg(19 %)
Saturated fatty acids27.99 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1 clove garlic (finely chopped)
¾ inch fresh ginger (finely chopped)
1 red chile pepper (finely chopped)
2 tablespoons Wheat germ oil
1 cup potatoes (peeled and sliced)
2 cups peeled and sliced Sweet potato
1 cup carrots (diced)
1.333 cups Pumpkin (diced)
1.333 cups zucchini (halved lengthways and sliced)
2 Red onions (1 and a half sliced, one half diced)
2 tablespoons yellow Curry paste
2 cups unsweetened Coconut milk
6 tablespoons fresh Coconut
How healthy are the main ingredients?
Sweet potatoPumpkinCoconut milkcarrotzucchinipotato

Preparation steps

1.
Fry the garlic, ginger and 2/3 of the chilli in a pot with 2 tbsp hot oil. Add the vegetables and the sliced onion and fry for a few minutes.
2.
Stir in the curry paste, add the coconut milk and simmer on a medium heat for around 20 min. Season with salt and ground black pepper and transfer to bowls.
3.
Mix together the coconut, diced onion and the remaining chilli. Garnish the curry with this mixture and serve.