Vegetarian Curry with Sprouts
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
352
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 115 μg | (38 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,017 mg | (25 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 19.9 g | |||
| Uric acid | 107 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Pumpkin
- 3 Tbsps vegetable oil
- 6 shallots
- 3 garlic cloves
- 1 Red chili pepper
- 1 ½ tsps grated fresh ginger
- 1 tsp Garam Masala
- 1 heaping tsp Turmeric
- ½ tsp Red Thai curry paste
- 400 grams unsweetened Coconut milk (from a can)
- 200 milliliters Vegetable broth
- 2 Tbsps lemon juice
- salt
- freshly ground peppers
- 50 grams fresh soybean sprout
- 1 Tbsp finely chopped parsley
Preparation steps
1.
Cut the pumpkin flesh into 2 cm (approximately 3/4 inch) pieces.
2.
Peel shallots and garlic, finely chop and set some aside. Rinse the chile, cut in half lengthwise, remove the seeds and chop. Saute the onions, garlic and chile with ginger in a pot. Stir in the garam masala, turmeric and curry paste and cook for a few seconds. Pour in the coconut milk and broth and puree everything with a hand blender. Add the pumpkin and cook over low heat about 15 minutes until the pumpkin is soft.
3.
Season the vegetable curry with lemon juice, salt and pepper. Garnish with the reserved shallots and garlic mixture and parsley and top with the sprouts.
