West Indian Vegetable Curry Recipe

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West Indian Vegetable Curry
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Ingredients:

Directions:

  1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat. Add yellow onion and next 6 ingredients (through garlic) to pan; sauté 5 minutes or until vegetables are tender. Add 1 cup broth, scraping pan to loosen browned bits. Add remaining 1 cup broth and carrot; sauté 5 minutes.
  2. Pierce habanero with a fork; add to pan. Stir in squash, tomato, and zucchini; bring to a boil. Reduce heat, and simmer 10 minutes. Discard habanero; simmer 15 minutes or until vegetables are tender.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 128.82 Kcal (539 kJ)
Calories from fat 43.67 Kcal
% Daily Value*
Total Fat 4.85g 7%
Cholesterol 0.7mg 0%
Sodium 777.34mg 32%
Potassium 451.11mg 10%
Total Carbs 19.45g 6%
Sugars 6.11g 24%
Dietary Fiber 4.89g 20%
Protein 3.07g 6%
Vitamin C 38.9mg 65%
Vitamin A 1.3mg 43%
Iron 32.7mg 182%
Calcium 44.7mg 4%
Amount Per 100 g
Calories 50.71 Kcal (212 kJ)
Calories from fat 17.19 Kcal
% Daily Value*
Total Fat 1.91g 7%
Cholesterol 0.28mg 0%
Sodium 306.01mg 32%
Potassium 177.58mg 10%
Total Carbs 7.66g 6%
Sugars 2.4g 24%
Dietary Fiber 1.93g 20%
Protein 1.21g 6%
Vitamin C 15.3mg 65%
Vitamin A 0.5mg 43%
Iron 12.9mg 182%
Calcium 17.6mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.2
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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