Vegetable Curry

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Vegetable Curry
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Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
455
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein7 g(7 %)
Fat37 g(32 %)
Carbohydrates24 g(16 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E10.7 mg(89 %)
Vitamin K33.3 μg(56 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate71 μg(24 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C54 mg(57 %)
Potassium910 mg(23 %)
Calcium53 mg(5 %)
Magnesium92 mg(31 %)
Iron5.5 mg(37 %)
Iodine7 μg(4 %)
Zinc1.3 mg(16 %)
Saturated fatty acids20.6 g
Uric acid100 mg
Cholesterol0 mg
Complete sugar9 g

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
How healthy are the main ingredients?
Coconut milkpotatoSnow peagingeronionTurmeric

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.

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