Vegetable Coconut Curry
Nutritional values
(Percentage of daily recommendation)
| Calorie | 623 cal. | (30 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.7 g | (52 %) |
| Vitamin A | 3.8 mg | (475 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 18.4 mg | (153 %) | ||
| Vitamin K | 52.9 μg | (88 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.8 mg | (57 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 156 μg | (52 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 25.9 μg | (58 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 148 mg | (156 %) | ||
| Potassium | 1,822 mg | (46 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 130 mg | (43 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 21 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 600 grams Sweet potato
- 400 grams baby carrots
- 400 grams Cauliflower
- 200 grams Snow peas
- 400 grams Tomatoes
- ½ Pepperoncini
- 4 garlic cloves
- 6 Tbsps vegetable oil
- 400 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 1 tsp Chili powder
- 2 tsps Turmeric
- 2 Tbsps finely chopped mint
- 2 Tbsps finely chopped Coriander
- salt
- freshly ground pepper
- mint (for garnish)
- Coriander (for garnish)
Preparation steps
Rinse the sweet potatoes, peel, halve lengthwise and cut crosswise again. Rinse carrots, peel and halve lengthwise or quarter. Rinse cauliflower and divide into medium-sized florets. Rinse snow peas.
Blanch tomatoes, peel, quarter and remove the seeds and cut into slices. Rinse pepperoncini, cut in half lengthwise, remove seeds and cut into thin strips. Peel garlic and finely chop.
Heat oil in a large saucepan and sauté the garlic. Add sweet potatoes and carrots and sauté. Add coconut milk and broth. Season with chile powder and turmeric. Cover and cook for 10 minutes over low heat. Add the cauliflower and cook everything together for another 5 minutes. Add snow peas and pepperoncini and cook another 5 minutes. Just before serving, add tomatoes, mint, and cilantro. Season with salt and pepper to taste. Serve garnished with mint and cilantro leaves.
