Vegetable Curry
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
355
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 355 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.4 g | (51 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 100.1 μg | (167 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 300 μg | (100 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 25.6 μg | (57 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 330 mg | (347 %) | ||
| Potassium | 1,507 mg | (38 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Cauliflower
- 2 Bell pepper
- 2 Bell pepper
- 200 grams Beans
- 6 Tomatoes
- 2 carrots
- 200 grams Peas
- 250 grams Baby corn cob
- 1 garlic clove
- 1 onion
- 2 Tbsps Ghee
- Garam Masala
- 1 Tbsp red Curry paste
- 150 milliliters Coconut milk
- salt
- cayenne pepper
Preparation steps
1.
Rinse the peppers, halve, remove the seeds and dice.
2.
Rinse and halve the beans.
3.
Briefly blanch the tomatoes, peel, quarter, remove the cores and cut into cubes.
4.
Peel the carrots, halve lengthwise and dice.
5.
Peel and finely chop the onion and garlic.
6.
Saute the onion and garlic in hot ghee. Add the cauliflower, peppers, beans and carrots. Add the garam masala and curry paste and saute. Add the corn, peas and tomatoes. Pour in the coconut milk. Cover and simmer for about 20 minutes. Season with salt and cayenne pepper. Serve immediately.
