Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 92.6 μg | (154 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 190 μg | (63 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 168 mg | (177 %) | ||
| Potassium | 1,615 mg | (40 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 184 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 2 garlic cloves
- 1 walnut sized pc ginger
- 1 chili pepper
- 1 Eggplant
- 250 grams Zucchini
- 400 grams Cauliflower
- 2 carrots
- salt
- 2 Tbsps Peanut oil
- 2 tsps Curry powder
- ⅛ l vegetable stock
- 100 milliliters unsweetened Coconut milk (canned)
- freshly ground peppers
- 1 Tbsp Lime juice
Preparation steps
Peel garlic and ginger, chop finely. Halve chile pepper lengthwise, remove seeds, dice into small pieces. Rinse eggplant and zucchini, quarter lengthwise and cut into 1/2 cm (approximately 0.2 inch) thick slices.
Rinse and dry cauliflower, cut into florets. Peel carrots, cut diagonally into slices. Cook carrots and caulifolwer in boiling salted water for 5 minutes. Drain.
Heat oil in a large pot. Saute garlic, ginger, chile, eggplant and zucchini for 3 minutes on high heat, stirring. Sprinkle with curry powder. Add broth and coconut milk, bring to a boil, simmer for 5 minutes.
Add precooked carrots and cauliflower florets and simmer for 3 minutes. Season with salt and pepper. Drizzle with lime juice. Arrange curry on plates. Serve acompanied by basmati rice.
