Vegetable Curry with Almonds
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
464
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.7 g | (49 %) |
more nutritional values
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 16.2 mg | (135 %) | ||
| Vitamin K | 307.8 μg | (513 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 207 μg | (69 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 169 mg | (178 %) | ||
| Potassium | 1,632 mg | (41 %) | ||
| Calcium | 215 mg | (22 %) | ||
| Magnesium | 155 mg | (52 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 202 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 shallots
- 2 garlic cloves
- 1 stalk Leeks
- 4 carrots
- 500 grams Broccoli
- 2 Tbsps vegetable oil
- 2 Tbsps Curry powder
- 800 grams crushed Canned tomatoes
- 150 grams almonds (ground)
- 4 Tbsps Crème fraiche
- 500 milliliters Vegetable broth
- salt
- cayenne pepper
- 1 bunch cilantro (for garnish)
Preparation steps
1.
Peel onions and garlic and finely chop both.
2.
Peel carrots and cut into slices.
3.
Rinse broccoli and drain.
4.
Rinse leek, cut in half lengthwise, trim and cut into strips.
5.
Heat oil in a pan, add onions and garlic to the pan, saute until soft, add curry powder, mix and fry briefly. Add tomatoes and almonds to the pan and simmer for about 10 minutes. Then puree with an immersion blender, add creme fraiche and stir.
6.
Boil vegetable stock in a saucepan, add carrots, broccoli and leeks, reduce heat, cover and cook over low heat for approximately 4 minutes until al dente. Then add curried almond sauce to the saucepan, stir, simmer for another few minutes and season withsalt and cayenne pepper. Serve garnished with coarsely chopped cilantro.
