Vegetable Coconut Curry

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Vegetable Coconut Curry
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
623
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie623 cal.(30 %)
Protein11 g(11 %)
Fat38 g(33 %)
Carbohydrates57 g(38 %)
Sugar added0 g(0 %)
Roughage15.7 g(52 %)
Vitamin A3.8 mg(475 %)
Vitamin D0 μg(0 %)
Vitamin E18.4 mg(153 %)
Vitamin K52.9 μg(88 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.8 mg(57 %)
Vitamin B₆1 mg(71 %)
Folate156 μg(52 %)
Pantothenic acid3.4 mg(57 %)
Biotin25.9 μg(58 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C148 mg(156 %)
Potassium1,822 mg(46 %)
Calcium126 mg(13 %)
Magnesium130 mg(43 %)
Iron6.9 mg(46 %)
Iodine12 μg(6 %)
Zinc1.8 mg(23 %)
Saturated fatty acids21 g
Uric acid177 mg
Cholesterol0 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
600 grams Sweet potato
400 grams baby carrots
400 grams Cauliflower
200 grams Snow peas
400 grams Tomatoes
½ Pepperoncini
4 garlic cloves
6 Tbsps vegetable oil
400 milliliters Coconut milk
200 milliliters Vegetable broth
1 tsp Chili powder
2 tsps Turmeric
2 Tbsps finely chopped mint
2 Tbsps finely chopped Coriander
salt
freshly ground pepper
mint (for garnish)
Coriander (for garnish)

Preparation steps

1.

Rinse the sweet potatoes, peel, halve lengthwise and cut crosswise again. Rinse carrots, peel and halve lengthwise or quarter. Rinse cauliflower and divide into medium-sized florets. Rinse snow peas.

2.

Blanch tomatoes, peel, quarter and remove the seeds and cut into slices. Rinse pepperoncini, cut in half lengthwise, remove seeds and cut into thin strips. Peel garlic and finely chop.

3.

Heat oil in a large saucepan and sauté the garlic. Add sweet potatoes and carrots and sauté. Add coconut milk and broth. Season with chile powder and turmeric. Cover and cook for 10 minutes over low heat. Add the cauliflower and cook everything together for another 5 minutes. Add snow peas and pepperoncini and cook another 5 minutes. Just before serving, add tomatoes, mint, and cilantro. Season with salt and pepper to taste. Serve garnished with mint and cilantro leaves.

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