Lotus Root Curry
Lotus Root Curry is a flavorful and aromatic dish originating from South and Southeast Asian cuisines, particularly popular in India, Thailand, and Indonesia. It features sliced lotus root cooked in a rich, spiced coconut or tamarind-based gravy, often with potatoes, onions, and a blend of traditional curry spices.
🍽️ Nutrition at a glance
This dish is moderately high in carbohydrates due to the starchy lotus root and potatoes, while the coconut milk adds healthy fats and a moderate calorie count, typically around 300-400 calories per serving. It provides a good source of dietary fiber, vitamin C, and essential minerals like potassium and iron.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 5 g |
| Carbs | 30 g |
| Fat | 12 g |
| Fiber | 4 g |
| Sugar | 6 g |
| Sodium | 650 mg |
| Vitamin C | 15 mg |
| Potassium | 450 mg |
| Iron | 2.5 mg |
| Calcium | 60 mg |
| Vitamin B6 | 0.3 mg |
| Magnesium | 45 mg |
| Manganese | 0.6 mg |
| Phosphorus | 120 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lotus root is revered in many Asian traditions as a symbol of purity and resilience, as it grows from muddy waters to produce a pristine flower. Nutritionally, its unique porous structure not only adds a satisfying crunch but also helps it absorb the rich flavors of the curry, making it both a textural and flavorful centerpiece.
