Curried Rice and Tomato Casserole Recipe

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Curried Rice and Tomato Casserole
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Ingredients:

Directions:

  1. Mix all ingredients together and put into a buttered casserole dish with a tight fitting lid.
  2. Bake at 180 C 1 to 1 1/4 hours, stirring after 30 minutes.
  3. This can be all mixed together and left to stand until you are ready to cook it.
  4. If fresh tomatoes are not available or convenient use canned, replace some to the water with the juice from the can. (I think it has a better flavour using canned).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 82 Kcal (343 kJ)
Calories from fat 61.4 Kcal
% Daily Value*
Total Fat 6.82g 10%
Cholesterol 17.99mg 6%
Sodium 13.51mg 1%
Potassium 157.81mg 3%
Total Carbs 4.65g 2%
Sugars 2.41g 10%
Dietary Fiber 1.43g 6%
Protein 0.98g 2%
Vitamin C 12.1mg 20%
Vitamin A 0.1mg 3%
Iron 0.1mg 1%
Calcium 23.2mg 2%
Amount Per 100 g
Calories 48.69 Kcal (204 kJ)
Calories from fat 36.45 Kcal
% Daily Value*
Total Fat 4.05g 10%
Cholesterol 10.68mg 6%
Sodium 8.02mg 1%
Potassium 93.7mg 3%
Total Carbs 2.76g 2%
Sugars 1.43g 10%
Dietary Fiber 0.85g 6%
Protein 0.58g 2%
Vitamin C 7.2mg 20%
Iron 0.1mg 1%
Calcium 13.8mg 2%

* 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

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

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

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