Vegetable Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 288 cal. | (14 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.9 g | (33 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 137.5 μg | (229 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 131 μg | (44 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 12.2 μg | (27 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 1,284 mg | (32 %) | ||
| Calcium | 97 mg | (10 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 500 grams waxy potatoes
- 2 carrots
- 2 Red Bell pepper
- 250 grams Broccoli
- 150 grams Snow peas
- 1 Tbsp vegetable oil
- 1 Tbsp yellow Curry paste
- 250 milliliters Vegetable broth
- 150 milliliters Coconut milk
- light soy sauce
- peppers (from the mill)
Preparation steps
Peel onion and garlic. Finely chop garlic and cut onion into fine slices. Peel potatoes and carrots, cut potatoes into cubes and the carrots into slices. Rinse bell peppers, trim and cut into pieces. Rinse broccoli florets and leave to drain. Rinse snow peas, trim and cut diagonally into thin strips.
Heat oil in a wok and fry garlic and onions until translucent. Add curry paste, stir and deglaze the wok with a little vegetable broth. Add coconut milk, bring to a boil, add potatoes and carrots and simmer for approximately 10-15 minutes. Add broth and coconut milk as required.
Then add bell peppers, broccoli and snow peas and continue to simmer for another 4-5 minutes until all vegetables are soft and sauce is slightly thick.
Season to taste with pepper and serve with soy sauce.
