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Frango ao curry acompanhado de arroz de couve flor e legumes
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Ingredients
- 150 g beterraba cortada em rodelas bem finas (aprox. 3 mm espessura)
- 60 g azeite de oliva extra virgem
- 1 c. chá de raspas de limão siciliano
- 1 ½ c. chá de sal
- 150 g abóbora cabotiá cortada em lâminas finas (aprox. 0,5 cm)
- 2 pitadas de noz moscada
- 300 g couve flor em floretes médios
- 4 talos de salsinha fresca somente as folhas
- 3 dentes de alho
- 150 g cebola
- 1 c. sopa de curry em pó
- 400 g peito de frango em cubos, aprox. 4 cm
- 250 g mandioquinha em rodelas, aprox. 2 cm
- 200 g leite de coco
- 100 g água
-
8
aspargos verdes
or 12 floretes de brócolis pequenos - 100 g ervilha fresca congelada
- Nutrition
- per 1 porção
- Calories
- 549.1 kcal / 2297.3 kJ
- Protein
- 28.2 g
- Fat
- 32.1 g
- Carbohydrates
- 34.6 g
- Fiber
- 9.8 g
- Saturated fat
- 12.2 g
- Sodium
- 721.9 mg
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