Vegetable Curry
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
293
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 293 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 80.3 μg | (134 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 185 mg | (195 %) | ||
| Potassium | 1,245 mg | (31 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Cauliflower (700 grams, rinsed and divided into small florets)
- 500 grams potatoes (peeled and cut into 2 cm pieces)
- 1 finely chopped shallot
- 2 Tbsps sunflower oil
- 2 garlic cloves
- 2 Tbsps Curry powder
- 500 milliliters Vegetable broth
- 100 grams Whipped cream
- 2 tsps cornstarch
- salt
- peppers
Preparation steps
1.
Sweat the shallot in hot oil until translucent. Squeeze the garlic. Add the garlic, cauliflower and potatoes and saute.
2.
Sprinkle the curry powder over the vegetables and saute briefly. Pour in the broth. Simmer for about 10 minutes.
3.
Mix the cornstarch and cream until smooth. Pour over the vegetables. Season with salt and pepper.
4.
Serve over rice and garnished with mint, if desired.
