Mushroom Curry with Peas and Cilantro
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
167
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 167 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 46.3 μg | (77 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 565 mg | (14 %) | ||
| Calcium | 40 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 5 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps Peanut oil
- ½ tsp Cumin
- 2 chopped garlic cloves
- 350 grams small button Mushroom
- 2 tsps freshly chopped ginger
- 2 green chili peppers (finely chopped)
- 1 tsp cilantro (ground)
- 1 tsp Garam Masala
- 1 Tbsp Tomato paste
- salt
- 150 grams Peas (frozen)
- 2 Tbsps finely chopped cilantro
- 2 Tbsps Sour cream
Preparation steps
1.
Wipe mushrooms clean with paper towels and cut into quarters. Thaw peas. Heat oil in a large pan. Add cumin seeds and sauté about 10 seconds. Stir in garlic, mushrooms, ginger and chiles. Stir in ground coriander and garam masala and sauté about 1 minute.
2.
Stir in tomato paste and season with salt. Stir in peas, cilantro and 300 milliliters (approximately 1 1/4 cups) water, bring to a boil and simmer about 5 minutes. Stir in sour cream until warmed through. Serve in bowls.
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