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Vegetable Curry
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
303
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 303 cal. | (14 %) | ||
| Protein | 9.74 g | (10 %) | ||
| Fat | 8.12 g | (7 %) | ||
| Carbohydrates | 53.53 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.66 g | (36 %) |
more nutritional values
| Vitamin A | 2,227.9 mg | (278,488 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.93 mg | (33 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 152.99 μg | (51 %) | ||
| Pantothenic acid | 2.12 mg | (35 %) | ||
| Biotin | 5.25 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 154.79 mg | (163 %) | ||
| Potassium | 1,174.33 mg | (29 %) | ||
| Calcium | 149.73 mg | (15 %) | ||
| Magnesium | 90.46 mg | (30 %) | ||
| Iron | 2.66 mg | (18 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.38 mg | (17 %) | ||
| Saturated fatty acids | 0.96 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
2
- Ingredients
- 300 grams Broccoli
- 4 Baby corn cobs (from a jar)
- 250 grams Sweet potato
- 2 red onions
- 1 Tbsp sunflower oil
- 1 tsp Curry powder
- 1 tsp soy sauce
- 300 milliliters Vegetable broth
- salt
- freshly ground peppers
- 1 tsp pink peppercorns
Preparation steps
1.
Halve baby corn diagonally, if necessary. Peel sweet potatoes and cut into about 2 cm (approximately 1 inch) thick cubes. Peel onions, cut in half lengthwise and cut lengthwise into slices.
2.
Heat oil in a saucepan. Saute onions and sweet potato while stirring. Stir in corn, curry powder and soy sauce. Cook for about 1 minute. Add broth and season with salt and pepper. Bring to a boil. Reduce heat, cover and simmer over low heat for about 8 minutes. Add broccoli florets and a simmer a further 4 minutes.
3.
To serve, arrange vegetable curry in bowls and garnish with pink peppercorns. If desired, serve with flatbread.
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