Vegetable Curry

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Vegetable Curry
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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)
Calorie374 cal.(18 %)
Protein19 g(19 %)
Fat21 g(18 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage15 g(50 %)
Vitamin A0.4 mg(50 %)
Vitamin D0 μg(0 %)
Vitamin E5.6 mg(47 %)
Vitamin K273.9 μg(457 %)
Vitamin B₁0.8 mg(80 %)
Vitamin B₂0.6 mg(55 %)
Niacin11.6 mg(97 %)
Vitamin B₆1 mg(71 %)
Folate198 μg(66 %)
Pantothenic acid3.2 mg(53 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C191 mg(201 %)
Potassium1,399 mg(35 %)
Calcium198 mg(20 %)
Magnesium144 mg(48 %)
Iron7.6 mg(51 %)
Iodine34 μg(17 %)
Zinc2.3 mg(29 %)
Saturated fatty acids11.3 g
Uric acid385 mg
Cholesterol0 mg
Complete sugar18 g

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)
How healthy are the main ingredients?
Snow peaBroccoliLeekCoconut milkPeanut butterginger

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.

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