Vegetable Curry
(1 vote)
(1 vote)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
406
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 21.1 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,192 mg | (30 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Sweet potato
- 150 grams carrots
- 200 grams Pumpkin
- 200 grams Zucchini
- 200 grams brown button Mushroom
- 2 onions
- 1 red chili pepper
- 1 garlic clove
- 2 centimeters fresh ginger
- 2 Tbsps Corn oil
- 2 Tbsps yellow Curry paste
- 150 milliliters Vegetable broth
- 400 milliliters Coconut milk
- 1 tsp Garam Masala
- salt
- freshly ground peppers
Preparation steps
1.
Peel potatoes, pumpkin and carrots, cut into bite-sized pieces. Rinse zucchini, cut in half lengthwise and cut into 1 cm (approximatley 0.4 inch) slices. Clean mushrooms and cut in half. Peel onions, halve and cut into strips. Rinse chile pepper, cut in half lengthwise, remove seeds and chop.
2.
Peel garlic and ginger, chop finely. Heat oil in a pan and saute garlic, chile pepper and ginger. Add vegetables and saute briefly. Add curry paste, coconut milk, broth and simmer for 20 minutes on medium heat. Season with garam masala, salt and pepper. Place into bowls and serve.
3.
Serve with basmati rice, if desired.
