Pumpkin and Potato Curry
(2 votes)
(2 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
515
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 515 cal. | (25 %) | ||
| Protein | 7.8 g | (8 %) | ||
| Fat | 32.37 g | (28 %) | ||
| Carbohydrates | 54.74 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.59 g | (25 %) |
more nutritional values
| Vitamin A | 3,117.63 mg | (389,704 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.55 mg | (21 %) | ||
| Vitamin B₁ | 0.23 mg | (23 %) | ||
| Vitamin B₂ | 0.19 mg | (17 %) | ||
| Niacin | 4.71 mg | (39 %) | ||
| Vitamin B₆ | 0.58 mg | (41 %) | ||
| Folate | 56.39 μg | (19 %) | ||
| Pantothenic acid | 1.97 mg | (33 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40.2 mg | (42 %) | ||
| Potassium | 1,163.48 mg | (29 %) | ||
| Calcium | 97.08 mg | (10 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 3.43 mg | (23 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.59 mg | (20 %) | ||
| Saturated fatty acids | 21.67 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 small Pumpkin
- 800 grams waxy Sweet potato (with edible peel)
- 1 onion
- 2 tsps freshly chopped ginger
- 2 Tbsps vegetable oil
- 1 tsp Chili powder
- 1 can Coconut milk
- 300 milliliters Vegetable broth
- 2 tsps Garam Masala
- 1 chili pepper (sliced into rings)
- 2 Tbsps Peanuts
- chopped parsley (for garnishing)
Preparation steps
1.
Rinse and peel pumpkin, remove seeds and fibers, cut into cubes. Peel onion and chop. Scrub potatoes well and cut into wedges.
2.
Heat oil in a pan and saute onion and ginger until soft. Add chili powder and saute briefly, add potato wedges. Deglaze pan with coconut milk and broth and simmer, covered, for about 10 minutes. Add pumpkin cubes and simmer ,covered, for 10 minutes more on medium heat, stirring occasionally.
3.
Add garam masala, chile pepper and peanuts and bring to boil.
4.
Garnish with chopped parsley and serve.
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