Mixed Vegetable Curry with Coriander

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie248 cal.(12 %)
Protein4 g(4 %)
Fat8 g(7 %)
Carbohydrates39 g(26 %)
Sugar added5 g(20 %)
Roughage6.6 g(22 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E2.8 mg(23 %)
Vitamin K17.9 μg(30 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.4 mg(29 %)
Folate81 μg(27 %)
Pantothenic acid0.9 mg(15 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C46 mg(48 %)
Potassium918 mg(23 %)
Calcium110 mg(11 %)
Magnesium32 mg(11 %)
Iron3 mg(20 %)
Iodine6 μg(3 %)
Zinc1.9 mg(24 %)
Saturated fatty acids1.2 g
Uric acid97 mg
Cholesterol0 mg
Complete sugar32 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
¼ cup olive oil
2 large Red onions (peeled and cut into wedges)
2 ½ cups Pearl onion (peeled)
1 Tbsp sugar
2 ⅔ cups Pumpkin (skinned, deseeded and diced)
3 red peppers (deseeded and chopped)
2 tsps dried oregano
⅜ cup vegetable stock
2 sprigs cilantro (to garnish)
How healthy are the main ingredients?
Pumpkinolive oilsugaroregano
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Preparation steps

1.
Heat the oil in a pan with a lid, cook the red onions for 5 minutes then add the pearl onions.
2.
Stir in the sugar, cover and cook over a high heat for 2 minutes then add the pumpkin and reduce the heat.
3.
Stir carefully then add the red peppers and oregano. Cook for 5 minutes then add the chicken stock and simmer for 10 minutes. Season with salt and pepper.
4.
Garnish with the coriander leaves.
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