Vegetable-coconut Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 37 min.
Ready in
Calories:
438
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 83.3 μg | (139 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,206 mg | (30 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 117 mg | (39 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 1 Red Pepperoncini
- 1 Tbsp vegetable oil
- 2 Tbsps Curry powder
- 500 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 750 grams new potatoes
- salt
- freshly ground peppers
- 2 handfuls cilantro
- 250 grams Peas (fresh or frozen)
- 1 splash Lime juice
Preparation steps
1.
Peel onion and garlic and finely chop. Rinse peperoncini, trim and cut into rings. Sauté together in a pot in the oil until soft, then stir in the curry powder and pour in the broth and coconut milk. Scrub potatoes, cut into pieces and add to curry. Simmer for about 15 minutes. Season with salt and pepper.
2.
Rinse the cilantro, shake dry and chop coarsely. Add to the curry with the peas and cook for about 5 minutes.
3.
Before serving, season with lime juice, salt and pepper.
