Spicy Veggies Recipe

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Ingredients:

Serving

Directions:

Heat the oil in a large frying pan over medium heat.
Saute the mustard seeds until they pop.
Remove from pan and set aside.
Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
Stir in the eggplant, beans, peas and tomatoes.
Mix in the curry paste and half the coriander.
Cover and simmer for 20 minutes, stirring occasionally.
Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	138.04 Kcal (578 kJ)
Calories from fat	57.64 Kcal
		% Daily Value*
Total Fat	6.4g	10%
Sodium	59.77mg	2%
Potassium	394.22mg	8%
Total Carbs	18.36g	6%
Sugars	6.66g	27%
Dietary Fiber	4.77g	19%
Protein	3.25g	7%
Vitamin C	14.7mg	25%
Vitamin A	0.4mg	14%
Iron	1.4mg	8%
Calcium	37.2mg	4%

Amount Per 100 g
Calories	91.86 Kcal (385 kJ)
Calories from fat	38.36 Kcal
		% Daily Value*
Total Fat	4.26g	10%
Sodium	39.78mg	2%
Potassium	262.36mg	8%
Total Carbs	12.22g	6%
Sugars	4.43g	27%
Dietary Fiber	3.18g	19%
Protein	2.16g	7%
Vitamin C	9.8mg	25%
Vitamin A	0.3mg	14%
Iron	0.9mg	8%
Calcium	24.7mg	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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