Yellow Vegetable Curry
Yellow Vegetable Curry - Nobody misses the meat—there's so much flavor and aroma
Healthy, because
Even smarter
Nutritional values
An abundance of fresh, crunchy vegetables provides a strong vitamin boost, while the many spicy spices really get the metabolism and immune system going.
Chinese green beans are also called yardlong beans and snake beans. Ginger is not only delicious, but the spicy nature of it is also good for your metabolism.
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 2 green chili peppers
- 2 stalks cilantro
- 3 shallots
- 1 pc ginger
- 1 garlic clove
- 1 stalk Lemongrass
- ½ Lime
- 4 Tbsps Thai fish sauce
- ½ tsp ground cilantro
- ½ tsp ground Cumin
- ½ tsp Turmeric
- 6 ozs Chinese Green beans
- 4 ozs Baby corn cob
- 1 Zucchini
- 1 red Bell pepper
- 2 Tbsps Canola oil
- 9 ozs Coconut water
- 5 ozs Vegetable broth
- 3 Tbsps Heavy cream
- 1 Tbsp Raw cane sugar
Kitchen utensils
Preparation steps
Rinse chile peppers. Rinse cilantro and shake dry. Peel shallots, ginger, and garlic.
Rinse and remove tough green outer leaves from lemongrass. Trim both ends.
Chop all prepared ingredients roughly with a large knife and place in a blender.
Squeeze lime, measure 1 tablespoon juice and add to blender.
Add 2 tablespoons fish sauce, cilantro, cumin and turmeric and puree to a fine paste.
Rinse Chinese green beans, drain and cut diagonally into pieces about approximately 1 1/2 inches long.
Rinse baby corn, dry and cut in half lengthwise. Rinse zucchini, cut in half lengthwise and cut into slices.
Halve bell pepper, remove seeds, rinse and cut into strips about 1/2 inch wide.
Heat oil in a wok, add curry paste and cook, stirring, for 1 minute.
Pour in coconut water, bring to a boil and let simmer at medium heat for 5 minutes.
Pour in broth, prepared vegetables and heavy cream and cook for about 10 minutes, stirring constantly. Season with remaining fish sauce, lime juice (to taste) and raw cane sugar. Serve immediately.
