Vegetable Stew with Sweet Potatoes and Zucchini
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
267
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 267 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 10.2 μg | (23 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 916 mg | (23 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 54 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Zucchini
- 750 grams Sweet potato
- 2 shallots
- 1 garlic clove
- 1 tsp mild Curry powder
- salt
- freshly ground peppers
- 125 milliliters pureed Tomato juice
- 125 milliliters Vegetable broth
- 100 grams black Olives (pitted)
- Basil (for garnish)
Preparation steps
1.
Rinse the zucchini, trim, cut in quarters lengthwise and cut into pieces. Peel sweet potatoes and cut into bite-sized cubes. Peel shallots and garlic and finely chop.
2.
Heat oil, add the sweet potatoes and zucchini and fry. Add garlic and shallots and cook briefly. Sprinkle with curry powder and season lightly with salt and pepper. Add tomatoes and the broth and cook, covered, until al dente, about 10 minutes.
3.
Mix in olives and season the vegetables. Serve garnished with basil leaves.
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