Directions:
- In medium saucepan, saute mushrooms, green pepper and onion in the butter for 5 minutes or until onion is tender. Remove from saucepan. Set aside.
- Put carrots in saucepan. Drain juice from pineapple into pan. Add ginger, curry powder and basil.
- Bring to a boil. Cover and simmer for 10 to 15 minutes or until carrots are tender.
- Add onion mixture, pineapple, water chestnuts and brown sugar.
- Heat well, then season with salt to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 115.93 Kcal (485 kJ) | ||
| Calories from fat | 51.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.75g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 47.57mg | 2% | |
| Potassium | 396.99mg | 8% | |
| Total Carbs | 15.25g | 5% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 3.55g | 14% | |
| Protein | 2.22g | 4% | |
| Vitamin C | 30.6mg | 51% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.3mg | 2% | |
| Calcium | 36.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 68.56 Kcal (287 kJ) | ||
| Calories from fat | 30.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.4g | 9% | |
|---|---|---|---|
| Cholesterol | 9.03mg | 5% | |
| Sodium | 28.13mg | 2% | |
| Potassium | 234.77mg | 8% | |
| Total Carbs | 9.02g | 5% | |
| Sugars | 5.18g | 35% | |
| Dietary Fiber | 2.1g | 14% | |
| Protein | 1.31g | 4% | |
| Vitamin C | 18.1mg | 51% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 0.2mg | 2% | |
| Calcium | 21.3mg | 4% | |
* 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.
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