Spicy Vegetable Curry

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Spicy Vegetable Curry
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
499
calories
Calories

Nutritional values

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
Author of this recipe:
How healthy are the main ingredients?
garlicWheat germ oilSweet potatocarrotPumpkinzucchini

Ingredients

for
4
Ingredients
1 clove
garlic (finely chopped)
¾ inch
fresh Ginger root (finely chopped)
1
red chile pepper (finely chopped)
2 tablespoons
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
2 cups
unsweetened Coconut milk
6 tablespoons
fresh Coconut

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.