Directions:
- Heat oil. Add cumin and toast 2 min. Add onions, garlic, and green curry paste and cook 5 min.
- Add peppers, zucchini, eggplant, and tomatoes. Cover and simmer 5 min.
- Add tomato puree, chili sauce, chili powder, cumin, coriander, and salt. Mix well. Add kidney beans. COver and cook 25 min. Stir occasionally.
- Stir in yogurt, lemon juice, and cilantro. Serve over cooked rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2101.07 Kcal (8797 kJ) | ||
| Calories from fat | 446.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.56g | 76% | |
|---|---|---|---|
| Cholesterol | 19.94mg | 7% | |
| Sodium | 3697.6mg | 154% | |
| Potassium | 6518.01mg | 139% | |
| Total Carbs | 365.57g | 122% | |
| Sugars | 66.85g | 267% | |
| Dietary Fiber | 40.07g | 160% | |
| Protein | 56.78g | 114% | |
| Vitamin C | 258.7mg | 431% | |
| Vitamin A | 3mg | 100% | |
| Iron | 84.4mg | 469% | |
| Calcium | 543mg | 54% | |
| Amount Per 100 g | |||
| Calories | 83.79 Kcal (351 kJ) | ||
| Calories from fat | 17.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 76% | |
|---|---|---|---|
| Cholesterol | 0.8mg | 7% | |
| Sodium | 147.46mg | 154% | |
| Potassium | 259.94mg | 139% | |
| Total Carbs | 14.58g | 122% | |
| Sugars | 2.67g | 267% | |
| Dietary Fiber | 1.6g | 160% | |
| Protein | 2.26g | 114% | |
| Vitamin C | 10.3mg | 431% | |
| Vitamin A | 0.1mg | 100% | |
| Iron | 3.4mg | 469% | |
| Calcium | 21.7mg | 54% | |
* 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.
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