Vegetable Curry with Pomegranate Seeds and Cilantro
(0 votes)
(0 votes)
Health Score:
99 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
675
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 73.7 μg | (123 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 183 μg | (61 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 232 mg | (244 %) | ||
| Potassium | 1,881 mg | (47 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 172 mg | (57 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 44.6 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 garlic cloves
- 2 onions
- 2 Red chili peppers
- 500 grams waxy potatoes
- 400 grams Cauliflower
- 2 carrots
- 2 Red Bell pepper
- 1 Zucchini
- 2 Tbsps Coconut oil
- 2 tsps sweet ground paprika
- 2 tsps Turmeric
- 2 tsps ground cumin
- 2 tsps ground coriander
- 2 tsps Fenugreek seed powder
- 2 Tbsps Tomato paste
- 2 cans Coconut milk (about 400 ml)
- salt
- 2 Tbsps Pomegranate seed
- 2 Tbsps minced cilantro
How healthy are the main ingredients?
Coconut milkpotatoCauliflowerCauliflowerTomato pastegarlic clovePreparation steps
1.
Peel and dice garlic and onions. Rinse and halve chiles lengthwise, remove seeds and ribs, and chop. Peel potatoes and cut into small cubes. Rinse cauliflower and divide into florets. Peel and dice carrots. Rinse and halve bell peppers, remove seeds and ribs, and dice. Dice summer squash.
2.
In a saucepan, sauté garlic, onions, and chiles in coconut oil. Add potatoes and remaining vegetables and sauté, stirring. Stir in spices and tomato paste and mix well. Deglaze with coconut milk and simmer 10-15 minutes over low heat. Season with salt. Stir in pomegranate seeds and divide curry among bowls. Serve sprinkled with cilantro leaves.
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