Paprika-Curry Sauce

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Paprika-Curry Sauce
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
114
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie114 cal.(5 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates23 g(15 %)
Sugar added12 g(48 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E4.5 mg(38 %)
Vitamin K19.5 μg(33 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.5 mg(36 %)
Folate107 μg(36 %)
Pantothenic acid0.5 mg(8 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C227 mg(239 %)
Potassium426 mg(11 %)
Calcium32 mg(3 %)
Magnesium29 mg(10 %)
Iron1 mg(7 %)
Iodine3 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0.1 g
Uric acid31 mg
Cholesterol0 mg
Complete sugar22 g

Ingredients

for
4
Ingredients
700 grams yellow Bell pepper
2 onions
1 tsp ginger (freshly grated)
50 grams sugar
200 milliliters Orange juice
2 Tbsps White vinegar
1 tsp Curry powder
salt
peppers
How healthy are the main ingredients?
Orange juicesugargingeronionsalt

Preparation steps

1.

Rinse and halve peppers, remove seeds and ribs, and finely dice. Peel and finely chop onions.

2.

Melt sugar in a saucepan over low heat. Add diced vegetables and ginger. Cook, stirring, 4-5 minutes. Stir in curry and orange juice and bring to a boil. Reduce heat to low and simmer about 20 minutes. Puree mixture in a blender and season with salt and pepper. Divide mixture between one or two sanitised jars. Seal tightly and let cool. Refrigerate up to 2 weeks.

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