Directions:
- Blanch diced vegetables and set aside.
- Cook rice according to package directions.
- Saute shallots, garlic, chile and ginger in olive oil for about 2 minutes.
- Add curry powder and tomato puree and cook another 2 minutes.
- Finally add chutney and cream and simmer until reduced by half.
- Add blanched vegetables and rice to the curry sauce, season to taste and top with chopped basil and serve.
- Makes 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 435.37 Kcal (1823 kJ) | ||
| Calories from fat | 150.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.77g | 26% | |
|---|---|---|---|
| Cholesterol | 44.66mg | 15% | |
| Sodium | 151.37mg | 6% | |
| Potassium | 939.77mg | 20% | |
| Total Carbs | 63.95g | 21% | |
| Sugars | 20.3g | 81% | |
| Dietary Fiber | 7.72g | 31% | |
| Protein | 12.32g | 25% | |
| Vitamin C | 95.3mg | 159% | |
| Vitamin A | 1.8mg | 60% | |
| Iron | 27.6mg | 154% | |
| Calcium | 200.7mg | 20% | |
| Amount Per 100 g | |||
| Calories | 81.72 Kcal (342 kJ) | ||
| Calories from fat | 28.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.15g | 26% | |
|---|---|---|---|
| Cholesterol | 8.38mg | 15% | |
| Sodium | 28.41mg | 6% | |
| Potassium | 176.4mg | 20% | |
| Total Carbs | 12g | 21% | |
| Sugars | 3.81g | 81% | |
| Dietary Fiber | 1.45g | 31% | |
| Protein | 2.31g | 25% | |
| Vitamin C | 17.9mg | 159% | |
| Vitamin A | 0.3mg | 60% | |
| Iron | 5.2mg | 154% | |
| Calcium | 37.7mg | 20% | |
* 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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