White Bread Filled with South African Curry
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
973
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 973 cal. | (46 %) | ||
| Protein | 44 g | (45 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 141 g | (94 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 20.8 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,287 mg | (32 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 116 mg | (39 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 11.8 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams predominantly waxy potatoes
- salt
- 2 onions
- 4 garlic cloves
- 6 sprigs cilantro
- 2 Tbsps clarified butter
- 400 grams Ground beef
- 2 Star anise
- 1 tsp fennel seeds
- 1 tsp Cumin
- 2 Cinnamon stick
- 2 tsps ground Turmeric
- 2 tsps ground coriander
- 2 generous pinches cayenne pepper
- 2 generous pinches Garam Masala
- 2 Tbsps Tomato paste
- 300 milliliters Beef broth
- 2 small white bread (loaf)
Preparation steps
1.
Rinse the potatoes and boil in salted water for about 25 minutes. Drain and allow to cool slightly.
In the meantime, peel the onions and garlic and cut into strips. Rinse the cilantro, shake dry and finely chop the leaves.
2.
Melt the butter in a saucepan and brown the ground beef until crumbly. Add the onion, garlic and spices and continue to fry while stirring. Stir in the tomato paste and pour in the broth. Cover and cook over medium heat for about 15 minutes, stirring occasionally.
3.
During this time, peel and chop the potatoes.
Cut the bread loaf in half and scoop out the center.
Add the potatoes to the curry and season with salt. Pour into the bread and serve garnished with fresh cilantro.
afternoon seasonal
