Vegetable Rice with Curry
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
388
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 388 cal. | (18 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 465 mg | (12 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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.
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