This recipe has Fat (total lipid) as 82.7%, Sodium as 77.3% and Sugar as 76.1% (as a percentage of RDA).
You'll likely need to take these into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 1.2% of RDA
• Calories: 32.0% of RDA
• Carbs: 13.2% of RDA
• Fat (total lipid): 82.7% of RDA
• Fiber: 29.0% of RDA
• Fructose: 18.2% of RDA
• Protein: 7.1% of RDA
• Sodium: 77.3% of RDA
• Sugar: 76.1% of RDA
• Vitamin A (IU): 1.1% of RDA
• Vitamin B6: 12.3% of RDA
• Vitamin C: 16.4% of RDA
• Iron: 1.2% of RDA
• Magnesium: 28.3% of RDA
• Manganese: 52.9% of RDA
• Niacin: 14.0% of RDA
• Potassium: 22.2% of RDA
• Zinc: 12.5% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
Begin by sautéing the onion and garlic in a medium-large pot on medium heat. Add water if the ingredients start to stick.
2.
Once the onions have become translucent, add the diced apple and continue heating until softened. Add in the spices and mix well. Start cooking the rice in a separate pot if you are planning on serving this dish over rice.
3.
Add in the light coconut milk, soy sauce, coconut sugar, shredded coconut and vegan sausage if using. Stir until a boil begins to form and reduce the heat to low. Cover and simmer for 15-20 minutes.
4.
Add salt and pepper to taste, stir and serve the curry.
NOTES, TIPS, TRICKS, HINTS, ETC:
It goes really well with basmati or brown rice, or you can have it with some bread or other grain. Top with optional dried parsley flakes.
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
A partially gluten-free variant of this recipe can be made to reduce the amount of gluten.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
2.
Make it Wheat Free!
A partially wheat-free variant of this recipe can be made to reduce the amount of wheat.
Just make the following substutions: gluten-free soy sauce for soy sauce (regular) and coconut aminos for soy sauce (regular).
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 641
Protein 8.01 g
Carbohydrates 36.2 g
Iron 0.22 mg
Fiber 8.11 g
Calcium 12.0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
