Chicken and Vegetable Curry
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
670
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 670 cal. | (32 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.3 mg | (78 %) | ||
| Vitamin K | 129.4 μg | (216 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 20.3 mg | (169 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 283 μg | (94 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 132 mg | (139 %) | ||
| Potassium | 1,849 mg | (46 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 183 mg | (61 %) | ||
| Iron | 9.8 mg | (65 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 20.7 g | |||
| Uric acid | 356 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Chicken breasts
- 500 grams waxy potatoes
- 1 stalk Leeks
- 500 grams Cauliflower
- 200 grams Peas (frozen)
- 1 onion
- 5 Tbsps vegetable oil
- 1 tsp yellow Curry paste
- 120 grams Red Lentils
- 400 milliliters Broth
- 400 milliliters Coconut milk
- 1 Tbsp bright soy sauce
- salt
- peppers
Preparation steps
1.
Rinse the chicken breasts in cold water, pat dry and cut into bite-size strips. Heat 3 tablespoons of oil in a pan or wok and stir fry the chicken over high heat for 3-5 minutes. Season with salt and pepper.
2.
Rinse, peel and dice the potatoes. Rinse the leek and slice into thick rings. Break or cut the cauliflower into florets. Thaw the peas, and peel and dice the onion. Heat the remaining oil in a saucepan and sauté the curry paste briefly. Add the diced potatoes, cauliflower and lentils, then add the broth and coconut milk. Add the rest of the vegetables and simmer over low heat for about 15 minutes until creamy. Add the chicken back to the pan, heat briefly and season with soy sauce.
3.
Serve with basmati rice.
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