Vegetable Curry

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Vegetable Curry
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Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
293
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie293 kcal(14 %)
Protein9.12 g(9 %)
Fat13.01 g(11 %)
Carbohydrates42.6 g(28 %)
Sugar added0 g(0 %)
Roughage7.61 g(25 %)
Vitamin A925.36 mg(115,670 %)
Vitamin D0 μg(0 %)
Vitamin E0.93 mg(8 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.16 mg(15 %)
Niacin3.44 mg(29 %)
Vitamin B₆0.53 mg(38 %)
Folate99.58 μg(33 %)
Pantothenic acid0.79 mg(13 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C158.47 mg(167 %)
Potassium1,148.16 mg(29 %)
Calcium95.04 mg(10 %)
Magnesium68.86 mg(23 %)
Iron3.23 mg(22 %)
Iodine1.34 μg(1 %)
Zinc1.01 mg(13 %)
Saturated fatty acids8.64 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
1
1
500 grams
2
2
250 grams
150 grams
1 tablespoon
1 tablespoon
250 milliliters
150 milliliters
light Soy sauce
Pepper (from the mill)

Preparation steps

1.

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.

2.

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.

3.

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.

4.

Season to taste with pepper and serve with soy sauce.