Vegetable Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 2.2 mg | (275 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 51.5 μg | (86 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
3
- Ingredients
- 400 grams waxy potatoes
- 400 grams carrots
- 150 grams Frozen pea
- 1 Tbsp vegetable oil
- 1 garlic clove
- 1 tsp freshly grated ginger
- 1 tsp Turmeric
- 1 tsp Curry powder
- 100 grams non-fat Yogurt (0.1% fat)
- ½ tsp Pastry flour
- 2 Tbsps lemon juice
- salt
- peppers (from the mill)
- chopped parsley (for garnish)
Preparation steps
1.
Rinse potatoes, peel and cut about 2 cm (approximately 3/4 inch) cubes. Peel carrots and cut into slices.
2.
Heat the oil in a large pan over medium heat, add the potatoes and carrots and cook, stirring frequently, for 10 minutes. Pour in a little hot water and cook another 10 minutes.
3.
Peel and chop the garlic. Add to the pan with the ginger and fry briefly. Stir in turmeric and curry powder. Stir the yogurt with the flour until smooth and add to the potatoes with the peas. Cook over low heat for 10 minutes. Season with lemon juice, salt and pepper. Sprinkle with parsley and serve with rice, if desired.
