Turkey Curry with Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
333
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 333 cal. | (16 %) | ||
| Protein | 41.68 g | (43 %) | ||
| Fat | 9.96 g | (9 %) | ||
| Carbohydrates | 16.55 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.39 g | (11 %) |
more nutritional values
| Vitamin A | 1,354.91 mg | (169,364 %) | ||
| Vitamin D | 0.38 μg | (2 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 20.81 mg | (173 %) | ||
| Vitamin B₆ | 1.06 mg | (76 %) | ||
| Folate | 18.61 μg | (6 %) | ||
| Pantothenic acid | 1.18 mg | (20 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.49 μg | (16 %) | ||
| Vitamin C | 10.01 mg | (11 %) | ||
| Potassium | 370.03 mg | (9 %) | ||
| Calcium | 41.52 mg | (4 %) | ||
| Magnesium | 44.01 mg | (15 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 2.22 mg | (28 %) | ||
| Saturated fatty acids | 1.76 g | |||
| Cholesterol | 103.17 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 carrots
- 1 onion
- 1 garlic clove
- 500 grams turkey breasts
- 250 grams button Mushroom
- 2 Tbsps vegetable oil
- 2 Tbsps green Curry paste
- 600 milliliters Chicken broth
- salt
- peppers
- 1 Tbsp freshly chopped Dill
Preparation steps
1.
Peel carrots, onion and garlic and finely chop. Rinse turkey, pat dry and cut into bite-size pieces. Trim mushrooms and cut in half or quarters, depending on size. Heat oil in a pan and sauté onion with garlic until translucent. Add turkey to the pan and fry until golden brown. Add mushrooms and carrots and sauté briefly. Add curry paste, mix in and deglaze the pan with broth. Cover, simmer over low heat for about 5 minutes.
2.
Remove from the heat, stir in sour cream and season with salt and pepper. Serve immediately garnished with dill.
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