Crock Pot Vegetable Curry Recipe

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Crock Pot Vegetable Curry
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Ingredients
13
Count
Nutrition
105
Calories
Total time
490
Minutes
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Ingredients:

Directions:

  1. Place potatoes, onion, red bell pepper, carrots, and tomatoes in crock.
  2. Stir in tomato paste, water, curry powder,cumin seeds, garlic powder, and salt.
  3. Mix well and add cauliflower florets.
  4. Cover and cook on low for 8 to 9 hours. Stir in the peas just before serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 104.75 Kcal (439 kJ)
Calories from fat 3.04 Kcal
% Daily Value*
Total Fat 0.34g 1%
Sodium 215.41mg 9%
Potassium 616.7mg 13%
Total Carbs 23.23g 8%
Sugars 7.5g 30%
Dietary Fiber 5.14g 21%
Protein 3.55g 7%
Vitamin C 45.6mg 76%
Vitamin A 1.2mg 39%
Iron 7.9mg 44%
Calcium 59.9mg 6%
Amount Per 100 g
Calories 44.56 Kcal (187 kJ)
Calories from fat 1.29 Kcal
% Daily Value*
Total Fat 0.14g 1%
Sodium 91.63mg 9%
Potassium 262.31mg 13%
Total Carbs 9.88g 8%
Sugars 3.19g 30%
Dietary Fiber 2.19g 21%
Protein 1.51g 7%
Vitamin C 19.4mg 76%
Vitamin A 0.5mg 39%
Iron 3.4mg 44%
Calcium 25.5mg 6%

* 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

  • 1.3
    Points
  • 3
    PointsPlus

Good Points

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

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