Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 58.5 μg | (98 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,167 mg | (29 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 20 grams Tamarind paste
- 125 milliliters water
- 400 grams potatoes (firm)
- 300 grams carrots
- 350 grams Okra
- 6 green chili peppers
- 300 grams Eggplant
- 4 Tbsps Peanut oil
- 1 tsp Fenugreek seed
- 1 tsp Cumin
- 20 grams fresh ginger (peeled and chopped)
- 12 fresh Curry leaves
- ¼ tsp Asafoetida
- 60 grams Chickpea flour
- ½ tsp red Chili powder
- 1 tsp Turmeric (ground)
- 1 ⅕ liters water
- salt
- 1 tsp sugar
- 1 tsp Peppermint (chopped)
Preparation steps
Soak tamarind in hot water about 20 minutes. Pour through a sieve, pressing on solids. Peel potatoes and cut into 2 cm (approximately 3/4 inch) cubes. Cut carrots into 2- by 4-cm long sticks (approximately 3/4- by 1 1/2-inch long). Rinse okra and slice in half lengthwise. Halve two of the chiles, remove seeds and ribs, and finely chop. Trim eggplant and cut into 2 cm (approximately 3/4 inch) cubes. Heat oil in a large saucepan. Add fenugreek seeds and fry briefly. Add cumin and fry briefly. Stir in ginger, chopped chiles and curry leaves and fry one minute more. Add asafoetida and chickpea flour and cook, stirring constantly, 4-5 minutes. Reduce heat, add chili powder and turmeric, and stir-fry 2-3 minutes. Gradually add water, stirring constantly. Simmer 10 minutes. Add potatoes and cook 10 minutes. Add carrots and eggplant and cook 5 minutes more. Add okra and simmer 10 minutes more. Add remaining chile peppers (remove stems). Season with salt and sugar. Stir in tamarind puree and chopped peppermint, and cook until warmed through.
Serve curry with cooked basmati rice.
