Thai-Inspired Carrot with Capers
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
418
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
more nutritional values
| Vitamin A | 3.3 mg | (413 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 39.1 μg | (65 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,093 mg | (27 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters Vegetable broth
- 250 grams Bulgur
- 800 grams carrots
- 2 red onions
- 2 jars Caper (each about 120 g)
- 4 Tbsps Peanut oil
- 2 Tbsps red Curry paste
- 75 milliliters Rice wine
- 6 Tbsps dark soy sauce
- salt
Preparation steps
1.
Bring the broth to a boil, then add the bulgur. Simmer gently for 10 minutes over medium heat. Peel and thinly slice the carrots. Peel the onions, cut in halve, and slice into rings. Drain the capers thoroughly.
2.
Heat the oil in a wok and sauté the onions for 2-3 minutes, stirring occasionally. Mix in the carrots, and sauté over medium heat for 5 minutes. Mix in the curry paste, and sauté briefly. Deglaze with the rice wine and the soy sauce, and simmer for 5-8 minutes. Mix in the bulgur and capers. Toss to combine, heat through, and season to taste with salt and pepper.
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