Directions:
- Place diced carrots, onion, peppers, and garlic (not the peas yet) in a kettle with a small amount of water and curry powder. Simmer about 5 minutes until tender.
- Add zucchini, cover, and simmer 5 more minutes.
- Blend all the remaining ingredients, except the peas and garboanzos or lentils, in a blender until smooth.
- Add the blended ingredients, the peas, and the garbanzos or lentils to the rest of the vegetables. Heat and serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 237.92 Kcal (996 kJ) | ||
| Calories from fat | 43.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.84g | 7% | |
|---|---|---|---|
| Sodium | 860.82mg | 36% | |
| Potassium | 683.36mg | 15% | |
| Total Carbs | 139.98g | 47% | |
| Sugars | 12.19g | 49% | |
| Dietary Fiber | 9.89g | 40% | |
| Protein | 320.2g | 640% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 1mg | 33% | |
| Iron | 16.8mg | 93% | |
| Calcium | 72.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 122.87 Kcal (514 kJ) | ||
| Calories from fat | 22.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.5g | 7% | |
|---|---|---|---|
| Sodium | 444.55mg | 36% | |
| Potassium | 352.91mg | 15% | |
| Total Carbs | 72.29g | 47% | |
| Sugars | 6.3g | 49% | |
| Dietary Fiber | 5.11g | 40% | |
| Protein | 165.36g | 640% | |
| Vitamin C | 23.7mg | 76% | |
| Vitamin A | 0.5mg | 33% | |
| Iron | 8.7mg | 93% | |
| Calcium | 37.2mg | 7% | |
* 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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