Vegetable Curry
(0 votes)
(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
374
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.6 mg | (47 %) | ||
| Vitamin K | 273.9 μg | (457 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 18.6 μg | (41 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 191 mg | (201 %) | ||
| Potassium | 1,399 mg | (35 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 144 mg | (48 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 385 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 stalk Leeks
- 500 grams green Snow peas
- 500 grams Broccoli
- 2 Zucchini
- 1 garlic clove
- 2 centimeters fresh ginger
- 1 Tbsp vegetable oil
- 1 Tbsp Peanut butter (smooth)
- 2 Tbsps yellow Curry paste
- 200 milliliters Coconut milk
- 400 milliliters Vegetable broth
- cilantro (ground)
- salt
- peppers
- 2 Tbsps chopped Shelled peanut (for garnish)
Preparation steps
1.
Rinse leeks, trim and cut into rings. Rinse snow peas and peel. Rinse broccoli and drain. Rinse zucchini, trim and cut into pieces. Peel garlic and ginger and finely chop. Heat oil in a saucepan and briefly saute onion and garlic together until translucent. Add leeks, broccoli, zucchini and snow peas to the saucepan and sauté 1-2 minutes. Add peanut butter and curry paste, stir, fry and pour in coconut milk and broth. Let simmer about 5 minutes and season with coriander, salt and pepper.
2.
Serve garnished with peanuts.
3.
Serve with rice if desired.
