Vegetable Curry
(1 vote)
(1 vote)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
455
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.7 mg | (89 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 20.6 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams waxy potatoes
- 200 grams Snow peas
- 200 grams Cherry tomatoes
- 2 red chili peppers
- 1 onion
- 4 centimeters fresh ginger
- 6 Tbsps vegetable oil
- 1 ½ tsps Turmeric
- 1 ½ tsps Cumin
- 1 tsp ground coriander
- 1 can unsweetened Coconut milk
- 1 bunch fresh cilantro
Preparation steps
1.
Rinse potatoes, peel and dice. Peel the onion and chop finely. Peel ginger and grate finely. Rinse tomatoes and pat dry. Rinse snow peas and trim ends. Rinse chile peppers, cut in half, remove seeds and cut into fine strips. Heat oil in a wok and sauté onion while stirring.
2.
Add potatoes and snow peas and fry over medium heat while stirring for about 3 minutes. Add spices, chile peppers and ginger and fry for a further 4 minutes. Gradually add coconut milk, reduce heat and simmer for 20 minutes. Mix in tomato and let simmer for 5 minutes longer. Rinse cilantro, shake dry, pluck leaflets and sprinkle over the curry.
