Turkey and Pumpkin Coconut Curry
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
695
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 695 cal. | (33 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.7 mg | (56 %) | ||
| Vitamin K | 24.6 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 23.2 mg | (193 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 22.8 μg | (51 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,457 mg | (36 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 286 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Pumpkin
- 10 dried Apricot
- 500 grams turkey breasts
- 2 Tbsps vegetable oil
- 1 Tbsp Curry
- 1 can unsweetened Coconut milk (400 ml)
- salt
- freshly ground peppers
- 2 Tbsps finely chopped cilantro
- For the rice
- 250 grams Thai Rice
Preparation steps
1.
For the rice: Place the rice in a colander, rinse with cold water and in a saucepan, bring to a boil with almost twice the amount of lightly salted water. Reduce to a simmer, cover and cook over low heat until the rice is tender, about 20 minutes.
2.
Cut the turkey and pumpkin into large bite-size cubes. Halve the apricots. Heat the oil in a pan, stir in the curry. Stir in 5 tablespoons of the coconut milk and simmer over low heat for 1 minute. Add the turkey, pumpkin, apricots and remaining coconut milk and simmer over low heat, stirring occasionally for 15 minutes, season with salt and pepper and stir in the cilantro. Serve with the rice.
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