Yogurt-Basil Lassi with Curried Squid
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
138
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 138 cal. | (7 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Yogurt (0.1% fat)
- 100 milliliters milk
- 2 handfuls Basil
- salt
- 1 tsp lemon juice
- 1 pinch ground cilantro
- 50 grams carrots
- 1 small Tomato
- 100 grams small Cuttlefish
- 1 Tbsp vegetable oil
- 1 tsp Madras Curry powder
- 2 Tbsps Whipped cream
- freshly ground peppers
Preparation steps
1.
Add the yogurt and milk to blender. Rinse the basil, pat dry, and add to the blender. Puree the mixture, and add some cold water if needed. Pass through a fine strainer, and season to taste with salt, lemon juice, and coriander.
2.
Peel and finely dice the carrot. Blanch the tomato in boiling water. Remove from the water and peel. Remove the seeds and the cores and finely dice. Rinse the squid and pat dry.
3.
Heat the oil in a pan and sauté the carrot and tomato for 1-2 minutes. Add the squid to the pan, and sprinkle with the curry powder. Sauté another 1-2 minutes, stirring constantly. Add the cream, and season to taste with salt and pepper.
4.
Mix the lassi again until forthy, then pour into small jars with lids. Serve the squid with the lassi.
