Vegetable Rice with Curry

4.333335
Average: 4.3 (3 votes)
(3 votes)
Vegetable Rice with Curry
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
388
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie388 cal.(18 %)
Protein12 g(12 %)
Fat4 g(3 %)
Carbohydrates74 g(49 %)
Sugar added0 g(0 %)
Roughage6.5 g(22 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate79 μg(26 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.6 μg(19 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium465 mg(12 %)
Calcium38 mg(4 %)
Magnesium62 mg(21 %)
Iron2.1 mg(14 %)
Iodine6 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids0.6 g
Uric acid148 mg
Cholesterol0 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
300 grams Rice
1 can Sweet corn
150 grams Peas (frozen)
1 paprika (red)
2 Tomatoes
1 onion
1 Tbsp sesame oil
½ bunch Thai basil
1 Tbsp yellow Curry paste
½ tsp Turmeric
50 milliliters Vegetable broth
2 Tbsps Light soy sauce
salt
peppers
How healthy are the main ingredients?
sesame oilTomatoonionTurmericsalt

Preparation steps

1.

Cook rice according to package instructions in plenty of salted water, add turmeric. Thaw peas, peel onion and chop finely. Rinse pepper, halve and remove seeds and ribs, cut into small cubes. Blanch tomatoes for a few seconds, peel, quarter, core and cut into small cubes.

2.

Heat oil in a deep frying pan or wok, sauté vegetables. Add broth, simmer for 5 minutes, add curry paste, season with soy sauce. Drain rice. Rinse basil, shake dry, pluck off few leaves for garnishing and set aside, finely chop the rest. Add vegetables to rice, mix well and season with salt and pepper. Place into bowls adn garnish with basil leaves. Serve.