Thai-Style Vegetable Stew
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
187
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 20.2 μg | (34 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 546 mg | (14 %) | ||
| Calcium | 69 mg | (7 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.1 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Papaya
- 1 Zucchini
- 400 grams Corn kernel (frozen)
- 2 onions
- 1 red chili pepper
- 1 untreated Lime
- 2 Tbsps olive oil
- 1 l Vegetable broth (or chicken stock)
- 1 pinch brown sugar
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
1.
Peel papaya, cut in half, remove seeds and dice into small cubes. Rinse zucchini, trim and cut into thin slices or plane. Thaw corn. Peel onions into quarters and cut into fine strips. Rinse chile peppers, cut in half, trim and cut into fine strips. Rinse lime in hot water and dry. Zest the peel and squeeze the juice.
2.
Heat oil in a pan. Saute onion and chile pepper 1-2 minutes or until onion in translucent. Add broth and deglaze pan. Bring to a boil. Add zucchini, papaya, corn, lime juice and zest, reduce heat and simmer for about 10 minutes. Season with sugar, salt and pepper. Serve immediately in bowls and garnished with coriander leaves.
