Turnip Kale Curry with Chicken
Turnip Kale Curry with Chicken - Homeland enjoyment with an exotic touch
Healthy, because
Even smarter
Nutritional values
Rutabagas are packed with powerful nutrients including essential oils, important minerals, beta-carotene and vitamins B1, B2 and C.
Easily turn this into a vegan recipe by replacing the chicken breast with tofu.
(Percentage of daily recommendation)
| Calorie | 315 cal. | (15 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 624.1 μg | (1,040 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17 mg | (142 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 252 μg | (84 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,059 mg | (26 %) | ||
| Calcium | 276 mg | (28 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 47 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 inch ginger
- 26 ozs Rutabaga (1 small)
- 10 ozs Kale
- 10 ozs Chicken breasts
- 1 Tbsp Coconut oil
- 1 Tbsp red Curry paste
- 13 ozs Vegetable broth
- 2 stalks cilantro
- 7 ozs Soy creamer
- salt
- peppers
- 1 Tbsp lemon juice
- 2 Tbsps roasted Shelled peanut
Preparation steps
Peel and chop the shallot, garlic and ginger. Peel the turnip and cut into 1/2" cubes. Wash the kale, shake dry and pluck the green from the hard stalks; chop the cabbage and put aside.
Cut the chicken breast fillet into cubes. Heat up a teaspoon of oil in a large pan. Fry the meat cubes for 5 minutes at medium heat. Remove and put aside. Heat the remaining oil in the pan. Sauté shallot, garlic, and ginger for 2 minutes over medium heat. Add turnip and curry paste and fry for 5 minutes. Add stock and simmer covered for 10 minutes at low heat.
Add kale and chicken cubes and cook for 5 minutes. Meanwhile, wash the coriander, shake dry and remove the leaves. Add soy cream to the curry, bring to the boil and season with salt, pepper and lemon juice. Pour peanut kernels and coriander over the curry.
