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Recipe Overview
Prep | 85 min |
Total | 85 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 432.37 mg |
carbohydrates, available | 91.35 g |
dietary fibres | 32.88 g |
docosahexanoic acid | 0.5 mg |
energy kJ | 4002 kJ |
energy kcal | 953 kcal |
fat, total | 52.16 g |
iodine (I) | 44.51 µg |
iron (Fe) | 11.4 mg |
protein | 28.28 g |
sugars, total | 45.26 g |
vitamin A (beta-carotin) | 22.85 mg |
vitamin A (retinol) | 226.4 µg |
vitamin A (retinol-equivalent) | 4.03 mg |
vitamin B1 (thiamin) | 864.05 µg |
vitamin B6 (pyridoxine) | 1.47 mg |
vitamin B9 (folic acid) | 402.92 µg |
vitamin C (ascorbic acid) | 233.6 mg |
vitamin D (calciferol) | 2.1 µg |
zinc (Zn) | 4.19 mg |
Vegan Root vegetable curry with barley and Thai basil
Spicy veg bowl
Spicy veg bowl The recipe Vegan Root vegetable curry with barley and Thai basil and thousands of others can be licensed at cookbutler.com, including more than 100 nutritional details, information on calories and vitamins.
Nutrition details
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oligosaccaride, not absorbable | Only for registered user |
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phenylalanine | Only for registered user |
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vitamin A (beta-carotin) | Only for registered user |
vitamin A (retinol) | Only for registered user |
vitamin A (retinol-equivalent) | Only for registered user |
vitamin B1 (thiamin) | Only for registered user |
vitamin B12 (cobalamin) | Only for registered user |
vitamin B2 (riboflavin) | Only for registered user |
vitamin B3 (niacin) | Only for registered user |
vitamin B3 (niacin-equivalent) | Only for registered user |
vitamin B5 (pantothenic acid) | Only for registered user |
vitamin B6 (pyridoxine) | Only for registered user |
vitamin B7 (biotin) | Only for registered user |
vitamin B9 (folic acid) | Only for registered user |
vitamin C (ascorbic acid) | Only for registered user |
vitamin D (calciferol) | Only for registered user |
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vitamin K (phylloquinone) | Only for registered user |
Ingredients
4
serving
servings
For the curry
1 tablespoon avocado oil
2 finely chopped chillies
50 grams Thai curry paste
750 grams vegetables carrot, swede, potatoes
1 liter low-sodium vegetable stock
1 tablespoon chopped Thai basil
freshly ground black peppercorns
salt
For the barley
600 milliliters low-sodium vegetable stock
160 grams pearl barley
To garnish
Thai basil
Directions
1.
1 For the curry: Heat the oil in a wide shallow pan and cook the chillies for 30 seconds. Add the curry paste and cook, stirring for 2 minutes.
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![Vegan Root vegetable curry with barley and ... | COOKBUTLER](/images/logo_white.png)
Recipe Overview
Prep | 85 min |
Total | 85 min |
Difficulty | easy |
Diet |
|
Country |
|
Category |
|
Allergies |
|
calcium (Ca) | 432.37 mg |
carbohydrates, available | 91.35 g |
dietary fibres | 32.88 g |
docosahexanoic acid | 0.5 mg |
energy kJ | 4002 kJ |
energy kcal | 953 kcal |
fat, total | 52.16 g |
iodine (I) | 44.51 µg |
iron (Fe) | 11.4 mg |
protein | 28.28 g |
sugars, total | 45.26 g |
vitamin A (beta-carotin) | 22.85 mg |
vitamin A (retinol) | 226.4 µg |
vitamin A (retinol-equivalent) | 4.03 mg |
vitamin B1 (thiamin) | 864.05 µg |
vitamin B6 (pyridoxine) | 1.47 mg |
vitamin B9 (folic acid) | 402.92 µg |
vitamin C (ascorbic acid) | 233.6 mg |
vitamin D (calciferol) | 2.1 µg |
zinc (Zn) | 4.19 mg |
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