Vegetable Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
640
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19 g | (63 %) |
more nutritional values
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 110.5 μg | (184 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.6 mg | (63 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 201 μg | (67 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 1,786 mg | (45 %) | ||
| Calcium | 138 mg | (14 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 24.3 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams Cauliflower
- 750 grams Sweet potato
- 2 centimeters fresh ginger
- 1 green chili pepper
- 1 onion
- 2 Tbsps Ghee
- 2 tsps ground Turmeric
- 1 tsp Cumin
- 1 tsp ground cilantro
- 500 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 150 grams red Lentils
- salt
- 1 splash Lime juice
- freshly ground peppers
Preparation steps
1.
Rinse, drain and divide the cauliflower into small florets. Rinse and dice the potatoes. Peel and finely chop the ginger. Rinse and chop the chile pepper. Peel, halve and cut the onion into strips. Saute the chile and ginger in 1 tablespoon of hot ghee until translucent. Briefly add and saute the turmeric, cumin and coriander. Deglaze with the broth and coconut milk. Add the prepared vegetables and allow to simmer, stirring occasionally, for 20 minutes.
2.
Season with lime juice, salt and pepper. Serve.
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