Thai Curry with Brussels Sprouts and Chestnuts
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
436
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.3 g | (51 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 192.3 μg | (321 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,546 mg | (39 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 500 grams Brussels sprouts
- 400 grams Chestnuts
- 2 Tbsps sesame oil
- 400 milliliters Vegetable broth
- 3 Lime leaves
- 2 Tbsps yellow Curry paste
- 1 tsp Turmeric
- salt
- 1 Lime (juice)
- 200 milliliters Coconut milk
- 1 Tbsp Peanut paste
- 1 generous pinch Cumin
How healthy are the main ingredients?
Brussels sproutsChestnutCoconut milksesame oiloniongarlic clovePreparation steps
1.
Prepare the jasmine rice according to package instructions, adding 1 pinch of cumin to the cooking water. Peel the onion and garlic and cut or chop into cubes.
2.
Heat the oil in a large saucepan. Cook the onion and garlic briefly, stirring constantly. Add the Brussels sprouts and chestnuts. Pour in broth. Stir in the curry paste, lime leaves and turmeric. Simmer covered about 15 minutes over low heat.
3.
Combine the curry spice with the lime juice, coconut milk and peanut paste and season with salt. Serve with jasmine rice if desired.
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