Curried Vegetables Recipe

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Curried Vegetables
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Ingredients:

Directions:

  1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
  2. Sprinkle with cilantro before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 94.08 Kcal (394 kJ)
Calories from fat 65.18 Kcal
% Daily Value*
Total Fat 7.24g 11%
Sodium 201.98mg 8%
Potassium 297.49mg 6%
Total Carbs 7.25g 2%
Sugars 4.33g 17%
Dietary Fiber 3.31g 13%
Protein 1.37g 3%
Vitamin C 14.6mg 24%
Iron 0.6mg 3%
Calcium 19.1mg 2%
Amount Per 100 g
Calories 75.79 Kcal (317 kJ)
Calories from fat 52.51 Kcal
% Daily Value*
Total Fat 5.83g 11%
Sodium 162.71mg 8%
Potassium 239.66mg 6%
Total Carbs 5.84g 2%
Sugars 3.49g 17%
Dietary Fiber 2.67g 13%
Protein 1.1g 3%
Vitamin C 11.7mg 24%
Iron 0.4mg 3%
Calcium 15.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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