Vegetable Curry Bowl

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Vegetable Curry Bowl
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
662
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie662 kcal(32 %)
Protein14.23 g(15 %)
Fat56.4 g(49 %)
Carbohydrates36.51 g(24 %)
Sugar added0 g(0 %)
Roughage4.92 g(16 %)
Vitamin A19.04 mg(2,380 %)
Vitamin D0 μg(0 %)
Vitamin E1.86 mg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.11 mg(10 %)
Niacin8.34 mg(70 %)
Vitamin B₆0.36 mg(26 %)
Folate98.79 μg(33 %)
Pantothenic acid0.6 mg(10 %)
Biotin0.07 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C25.92 mg(27 %)
Potassium1,163.02 mg(29 %)
Calcium61.12 mg(6 %)
Magnesium132.73 mg(44 %)
Iron4.04 mg(27 %)
Zinc2.11 mg(26 %)
Saturated fatty acids34.64 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2 tablespoons
3 cups
floury potatoes (peeled and diced)
2 ½ cups
2 ½ cups
green Asparagus (trimmed and chopped)
¾ cup
unsalted Peanuts
1 tablespoon
1 tablespoon
Cilantro (roughly torn)
Thai basil (leaves picked)
freshly ground Black pepper
How healthy are the main ingredients?
Avocado oil

Preparation steps

1.
Heat the oil in a saucepan set over a moderate heat until hot. Add the curry paste and fry for 1 minute.
2.
Add the potato, stir well, and fry for a further minute. Cover with the coconut milk and 250 ml of water, and cook until simmering.
3.
Simmer for 10 minutes until the potato is tender. Add the asparagus, peanuts, fish sauce, and vinegar, and cook for a further 3 minutes.
4.
Season to taste with salt and pepper. Ladle into bowls and serve with a garnish of herbs on the side.