Vegetable Coconut Curry

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Vegetable Coconut Curry
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 33 min.
Ready in
Calories:
542
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie542 cal.(26 %)
Protein25 g(26 %)
Fat34 g(29 %)
Carbohydrates33 g(22 %)
Sugar added0 g(0 %)
Roughage16 g(53 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E13.5 mg(113 %)
Vitamin K237.3 μg(396 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.5 mg(45 %)
Niacin9.7 mg(81 %)
Vitamin B₆1.1 mg(79 %)
Folate267 μg(89 %)
Pantothenic acid2.5 mg(42 %)
Biotin22.3 μg(50 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C388 mg(408 %)
Potassium1,528 mg(38 %)
Calcium314 mg(31 %)
Magnesium220 mg(73 %)
Iron9.8 mg(65 %)
Iodine23 μg(12 %)
Zinc3.6 mg(45 %)
Saturated fatty acids20.9 g
Uric acid232 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
1 small Bok Choy (250 grams)
4 Bell pepper (Red and yellow)
1 Zucchini
250 grams Broccoli
200 grams Snow peas
200 grams Baby corn cob
1 onion
1 garlic clove
2 centimeters fresh ginger
2 Tbsps sesame oil
1 Tbsp yellow Curry paste
200 milliliters Vegetable broth
400 milliliters Coconut milk
3 Tbsps light soy sauce
freshly ground peppers
250 grams Tofu
200 grams Papaya
1 tsp Lime juice
1 Tbsp Sesame seeds (black and white)
How healthy are the main ingredients?
Coconut milkBroccoliTofuSnow peaPapayasoy sauce

Preparation steps

1.

Rinse all vegetables, peel as needed, trim as needed and drain well. Coarsely chop bok choy. Cut bell peppers into strips. Cut summer squash in half lengthways and cut into slices. Cut broccoli, snow peas and corn into smaller pieces as needed. Peel onion, garlic and ginger. Cut onion into thin strips. Finely chop garlic and ginger. Heat oil in a wok and sauté onion, garlic and ginger until translucent. Add curry paste, stir, then add broth and coconut milk and season with soy sauce and pepper. Gradually add prepared vegetables to the wok: add broccoli first, cook one minute, then add bell peppers, bok choy and summer squash, then snow peas and baby corn. Fry everything together for 2-3 minutes while stirring occasionally.

2.

Add tofu and papaya, mix and season to taste with lime juice, soy sauce and pepper. Distribute to bowls and serve garnished with sesame seeds.

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