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A balanced menu provides a variety of food groups and key nutrients.
MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.
What does the MyMenu IQ™ score mean ?
Room for Balance Improvement
(0 - 44)
This menu has room to improve its nutritional balance to help you meet dietary and nutritional recommendations.
Good Balance
(45 - 69)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
Great Balance
(70 - 100)
This menu has great nutritional balance, providing a good variety of food groups and key nutrients.
The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:
here
Wash and cut the vegetables (1 onion, tomatoes, red bell pepper) into chunks.
Blend all until smooth.
Add into a pot and steam until dry.
Remove and transfer into a bowl then set aside.
Wash carrot and cut into dice. Place it in a bowl with sweet
corn and green peas as well then keep aside.
Step2
10 Min
Slice the remaining onion. Heat oil up, add the sliced onion, curry, thyme, bay leaf, chopped ginger, chopped garlic then stir fry for 3 minutes.
Add the steamed and blended tomatoes, red bell pepper, and onion. Fry for 7 minutes stirring at intervals.
Step3
25 Min
Add water and 5 MAGGI Chicken Cubes, then allow to boil.
Add the rice and stir properly.
Cover and allow to cook for 20 minutes.
Add the carrot, green peas, sweet corn, stir and cover.
Simmer for 5 minutes at reduced heat.
Step1
of
3
Wash and cut the vegetables (1 onion, tomatoes, red bell pepper) into chunks.
Blend all until smooth.
Add into a pot and steam until dry.
Remove and transfer into a bowl then set aside.
Wash carrot and cut into dice. Place it in a bowl with sweet
corn and green peas as well then keep aside.
Step2
of
3
Slice the remaining onion. Heat oil up, add the sliced onion, curry, thyme, bay leaf, chopped ginger, chopped garlic then stir fry for 3 minutes.
Add the steamed and blended tomatoes, red bell pepper, and onion. Fry for 7 minutes stirring at intervals.
Step3
of
3
Add water and 5 MAGGI Chicken Cubes, then allow to boil.
Add the rice and stir properly.
Cover and allow to cook for 20 minutes.
Add the carrot, green peas, sweet corn, stir and cover.
Simmer for 5 minutes at reduced heat.
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