Vegan Roasted Vegetable Curry Recipe

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Vegan Roasted Vegetable Curry
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Ingredients:

  • 1/2 cup zucchini
  • 1/2 small onion
  • 1 cup broccoli
  • 1/4 cup cauliflower
  • 1/2 tomato
  • 3 cloves garlic
  • 1 salt and pepper
  • 2 tsp paprika
  • 3/4 small carrot
  • 2 cups mushrooms

Directions:

  1. Chop, place on tray, bake at 350 for 30 mins
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 243.29 Kcal (1019 kJ)
Calories from fat 14 Kcal
% Daily Value*
Total Fat 1.56g 2%
Sodium 102.82mg 4%
Potassium 2354.01mg 50%
Total Carbs 49.37g 16%
Sugars 10.03g 40%
Dietary Fiber 15.12g 60%
Protein 16.08g 32%
Vitamin C 167.6mg 279%
Vitamin A 0.5mg 16%
Iron 7.5mg 42%
Calcium 201.1mg 20%
Amount Per 100 g
Calories 36.43 Kcal (153 kJ)
Calories from fat 2.1 Kcal
% Daily Value*
Total Fat 0.23g 2%
Sodium 15.39mg 4%
Potassium 352.44mg 50%
Total Carbs 7.39g 16%
Sugars 1.5g 40%
Dietary Fiber 2.26g 60%
Protein 2.41g 32%
Vitamin C 25.1mg 279%
Vitamin A 0.1mg 16%
Iron 1.1mg 42%
Calcium 30.1mg 20%

* 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

  • 4.2
    Points
  • 6
    PointsPlus

Good Points

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

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