Savoy Cabbage and Carrot Curry with Cinnamon
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
113
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 10.3 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 28 ozs Savoy cabbage
- 2 carrots
- 1 fresh Orange
- 1 tsp powdered sugar
- 2 Tbsps olive oil
- ½ tsp Coriander
- ½ tsp peppercorns
- 1 Cinnamon stick
- 1 pinch ground Star anise
- 5 ozs Vegetable broth
- salt
Preparation steps
1.
Rinse and core cabbage, cut into strips. Peel carrots and cut into sticks. Grate orange zest and squeeze juice. Combine powdered sugar with oil, crushed coriander, and pepper, cinnamon stick, and star anise.
Heat oil in a pan and saute spices for a few minutes. Add orange juice and a little broth. Add cabbage, orange zest, carrots, season with salt and cook, half-covered, for about 15 minutes on low heat. Add more broth, if needed.
Place into bowls and serve.
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