Prawn Curry with Mushrooms and Spinach

Name: Prawn Curry with Mushrooms and Spinach
Total time: 45 min
Yield: 4
Ingredients: 150 grams Hokkaido pumpkin (peeled); 2 shallots; 2 garlic cloves; 1 pc fresh ginger (About 3 cm); 125 grams brown button Mushroom; 1 sm can chickpeas (280 grams); 125 grams Spinach; 2 Tbsps Coconut oil; 2 Tbsps Curry powder; 200 milliliters Vegetable broth; 250 milliliters Coconut milk; 1 Tbsp light soy sauce; 250 grams King prawn (ready to cook); salt; brown sugar; 2 Tbsps Lime juice

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Health Score:

85 / 100

Difficulty:

easy

Difficulty

Preparation:

25 min.

Preparation

ready in 45 min.

Ready in

Calories:

375

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	375 cal.	(18 %)
Protein	20 g	(20 %)
Fat	24 g	(21 %)
Carbohydrates	19 g	(13 %)
Sugar added	2 g	(8 %)
Roughage	5.4 g	(18 %)

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more nutritional values

Vitamin A	0.3 mg	(38 %)
Vitamin D	0.9 μg	(5 %)
Vitamin E	5.4 mg	(45 %)
Vitamin K	127.7 μg	(213 %)
Vitamin B₁	0.2 mg	(20 %)
Vitamin B₂	0.3 mg	(27 %)
Niacin	8.2 mg	(68 %)
Vitamin B₆	0.3 mg	(21 %)
Folate	90 μg	(30 %)
Pantothenic acid	1.3 mg	(22 %)
Biotin	13.7 μg	(30 %)
Vitamin B₁₂	1.1 μg	(37 %)
Vitamin C	31 mg	(33 %)
Potassium	803 mg	(20 %)
Calcium	161 mg	(16 %)
Magnesium	129 mg	(43 %)
Iron	5.7 mg	(38 %)
Iodine	70 μg	(35 %)
Zinc	3 mg	(38 %)
Saturated fatty acids	18.9 g
Uric acid	241 mg
Cholesterol	84 mg
Complete sugar	9 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

Ingredients: 150 grams Hokkaido pumpkin (peeled); 2 shallots; 2 garlic cloves; 1 pc fresh ginger (About 3 cm); 125 grams brown button Mushroom; 1 sm can chickpeas (280 grams); 125 grams Spinach; 2 Tbsps Coconut oil; 2 Tbsps Curry powder; 200 milliliters Vegetable broth; 250 milliliters Coconut milk; 1 Tbsp light soy sauce; 250 grams King prawn (ready to cook); salt; brown sugar; 2 Tbsps Lime juice

How healthy are the main ingredients?

Coconut milk chickpeas Hokkaido pumpkin Spinach ginger soy sauce

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Preparation steps

Cut pumpkin cut into 1-2 cm (approximately 1/2-1 inch) cubes. Peel shallot, garlic and ginger and finely chop everything. Trim mushrooms and cut in half. Drain chickpeas in a colander and drain. Rinse spinach, trim and drain.

Heat coconut oil in a pan and briefly fry shallots, garlic and ginger. Add pumpkin and sauté briefly. Sprinkle with curry powder, cook briefly, add broth and coconut milk and season with soy sauce. Simmer for about 5 minutes, then add prawns and cook together for about 4 minutes. Add mushrooms and chickpeas and cook for another 2 minutes. Add spinach, mix and season to taste with salt, brown sugar and lime juice. Serve immediately in bowls.

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