Quick Curried Vegetables Recipe

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Quick Curried Vegetables
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Ingredients:

Directions:

  1. Heat oil in a large saucepan over medium-high heat.
  2. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
  3. Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
  4. Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
  5. Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
  6. Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
  7. Serve with basamati brown rice if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 106.86 Kcal (447 kJ)
Calories from fat 35.12 Kcal
% Daily Value*
Total Fat 3.9g 6%
Cholesterol 0.41mg 0%
Sodium 253.11mg 11%
Potassium 488.88mg 10%
Total Carbs 16.14g 5%
Sugars 5.13g 21%
Dietary Fiber 4.51g 18%
Protein 3.94g 8%
Vitamin C 42.6mg 71%
Iron 2mg 11%
Calcium 51.3mg 5%
Amount Per 100 g
Calories 61.02 Kcal (255 kJ)
Calories from fat 20.05 Kcal
% Daily Value*
Total Fat 2.23g 6%
Cholesterol 0.23mg 0%
Sodium 144.54mg 11%
Potassium 279.18mg 10%
Total Carbs 9.22g 5%
Sugars 2.93g 21%
Dietary Fiber 2.58g 18%
Protein 2.25g 8%
Vitamin C 24.3mg 71%
Iron 1.1mg 11%
Calcium 29.3mg 5%

* 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

  • 1.7
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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