Potato and Pea Curry
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
278
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 1,036 mg | (26 %) | ||
| Calcium | 87 mg | (9 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 84 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tbsps Ghee
- 1 Tbsp Panch Phoron (Indian five-spice mixture)
- 1 tsp Garam Masala
- 1 cup scallions (cut into rings)
- 3.333 cups baking potatoes (diced)
- 4 carrots (diced)
- 2 red chili peppers (seeds and interior white skin removed, cut into fine strips)
- ½ oz fresh ginger (finely chopped)
- 1 ⅔ cups vegetable stock
- ⅜ oz fresh Turmeric (grated)
- 1 tsp ground Cumin
- 2 cups peas
- 2 tsps sweet paprika
Preparation
Kitchen utensils
1 Skillet, 1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Fork, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Lid, 2 Pots, 1 Slotted spoon
Preparation steps
1.
Heat the ghee in a large pot and sweat the panch phoron and the garam masala until the scent becomes noticeable.
2.
Add the spring onions and fry until transparent. Add the potatoes, carrots, chilli and ginger and fry together on a medium heat for 3-4 minutes, stirring occasionally.
3.
Quench with the stock and add the turmeric and cumin. Simmer on a medium heat, stirring often, for approx. 20 minutes until the potatoes and carrots are al dente.
4.
After 15 minutes add the peas. Season with paprika, salt and ground black pepper and serve with naan bread.
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