Vegetable Curry
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
482
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 46.1 μg | (77 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.4 mg | (62 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,403 mg | (35 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 6.5 mg | (43 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 2 centimeters fresh ginger
- 1 green chili pepper
- 2 onions
- 2 Tbsps vegetable oil
- 2 tsps ground Turmeric
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- 500 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 4 Tomatoes
- 250 grams Peas (fresh or frozen)
- 1 splash Lime juice
- salt
- freshly ground peppers
- cilantro (for garnish)
Preparation steps
1.
Rinse and peel the potatoes and cut into bite-sized pieces.
Peel and finely chop the ginger. Rinse, trim and finely chop the chile pepper. Peel and finely dice the onion.
Sauté the ginger, chile pepper and onion together in some oil until translucent. Add the turmeric, cumin and coriander and deglaze with the broth and coconut cream. Add the potatoes and simmer, stirring occasionally, for about 20 minutes.
2.
Blanch the tomatoes, rinse, peel, quarter and remove the seeds. Add to the pot along with the peas and cook for another 2-3 minutes until ready.
3.
Season with lime juice, salt and pepper and transfer to bowls. Serve garnished with cilantro.
