Vegetable-Clementine Curry with Mint
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
539
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 11.21 g | (11 %) | ||
| Fat | 30.85 g | (27 %) | ||
| Carbohydrates | 68.02 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.44 g | (41 %) |
more nutritional values
| Vitamin A | 2,233.39 mg | (279,174 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.49 mg | (21 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.15 mg | (14 %) | ||
| Niacin | 4.36 mg | (36 %) | ||
| Vitamin B₆ | 0.42 mg | (30 %) | ||
| Folate | 115.43 μg | (38 %) | ||
| Pantothenic acid | 0.62 mg | (10 %) | ||
| Biotin | 0.89 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 92.74 mg | (98 %) | ||
| Potassium | 1,683.71 mg | (42 %) | ||
| Calcium | 175.65 mg | (18 %) | ||
| Magnesium | 96.08 mg | (32 %) | ||
| Iron | 4.51 mg | (30 %) | ||
| Iodine | 0.45 μg | (0 %) | ||
| Zinc | 1.43 mg | (18 %) | ||
| Saturated fatty acids | 21.33 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams carrots
- 700 grams potatoes
- 400 grams Celery
- 1 bunch scallions
- 1 Lime (zested and juiced)
- 2 tsps finely grated fresh ginger
- 2 Tbsps vegetable oil
- 2 Tbsps Curry powder
- 2 tsps Turmeric
- salt
- 200 milliliters instant Vegetable broth
- 1 can unsweetened Coconut milk
- 4 Clementine
- 1 Tbsp chopped mint
- mint (for garnish)
Preparation steps
1.
Peel the carrots and potatoes. Cut the carrots into 2 cm (approximately 3/4 inch) cubes and the potatoes into wedges. Rinse, trim and the celery cut into 0.5 cm (approximately 1/4 inch) thick slices.
2.
Trim, rinse and cut the white and light green parts of the scallions into rings. Saute the potatoes, carrots, celery, lime zest and ginger in hot oil with the curry powder and turmeric. Add the scallions, broth and coconut milk and simmer everything about 20-25 minutes. Season lightly with salt.
3.
Peel the clementines and dice the flesh.
4.
After the vegetables have cooked, stir in the clementines, lime juice and mint, season to taste, cover and cook 2 minutes. To serve, garnish the curry with mint leaves to taste.
