Tomato Curry with Bocconcini
You consume half the daily requirement of retinol with the curry; this is ensured by the mix of beta-carotene in the tomatoes and vitamin A in the cheese. Retinol is important as cell protection, for growth, formation of red blood cells, function and structure of skin and mucous membranes as well as for vision.
This way you can reduce the fat calories if you want to: Take mozzarella balls in the light version in the refrigerator, they have much less fat than the "normal" ones.
(Percentage of daily recommendation)
| Calorie | 549 cal. | (26 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 442 mg | (44 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 116 mg | |||
| Cholesterol | 35 mg |
Ingredients
- Ingredients
- 2 onions
- 1 Tbsp Canola oil
- 1 pc Celery root (about 200 grams)
- salt
- peppers
- ½ Flatbread (about 200 grams)
- 2 lbs canned Tomatoes
- 5 ozs drained Bocconcini
- 2 Tbsps Curry powder
- 1 pinch sugar
Preparation steps
Peel the onions, halve and cut into slices.
Heat the canola oil in a large pot and fry the onions. Cover and cook over low heat about 5 minutes.
Meanwhile, peel the celery root and grate coarsely. Add to the onions, season with salt and pepper and continue to cook for about 3 minutes.
Meanwhile, toast pita bread on a rack in a preheated oven at 150°C (fan 100°C, gas mark 1-2) (approximately 300°F/convection 210°) for about 5 minutes.
Coarsely chop tomatoes with a knife. Drain bocconcini in a sieve.
Sprinkle vegetables with curry powder, add the tomatoes with their liquid and simmer over medium heat for about 5 minutes.
Cut pita bread into strips. Season the tomato curry with salt, pepper and 1 pinch of sugar. Stir in the bocconcini and serve with pita bread.