Potato and Spinach Curry with Onions
(1 vote)
(1 vote)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
186
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 186 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 201.3 μg | (336 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 957 mg | (24 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams waxy potatoes
- 200 grams onions
- 2 garlic cloves
- 200 grams fresh Spinach
- 2 Tbsps sunflower oil
- 50 milliliters Vegetable broth
- Turmeric
- Curry
- salt
- Chili powder
- Lime juice
- fresh parsley (for garnishing)
Preparation steps
1.
Rinse and peel potatoes, cut into medium cubes. Parboil potato cubes in salted water for 10 minutes. Cut onions into rings and finely chop garlic. Rinse and spin dry spinach.
2.
Heat oil in a pan, saute onion and garlic, then add potatoes and saute together. Add 50 ml (approximately 1/4 cup) of vegetable broth and cook for about 10 minutes or until potatoes are tender. Season with spices to taste. Add spinach and mix. Drizzle with lime juice and garnish with parsley.
3.
Serve with basmati rice or Indian flatbread.
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