Zingy Vegetable Curry Recipe

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Zingy Vegetable Curry
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Ingredients:

Directions:

  1. Mix coriander and turmeric with 2 tbsp water.
  2. Heat oil and add mustard and cumin seeds, fry until mustard seeds begin to pop. Add onion and cook until soft. Add chillies, garlic and ginger and cook for 30 seconds more.
  3. Stir in the coriander mix and add the squash and aubergine. Reduce heat to low and stir for 1 minute.
  4. Add 400ml cold water, cover and simmer for 15 minutes
  5. Add cauliflower and tomatoes; cover again and simmer for a further 10 minutes.
  6. Serve with rice, naan or chapatis and sprinkled with fresh coriander if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.69 Kcal (673 kJ)
Calories from fat 96.25 Kcal
% Daily Value*
Total Fat 10.69g 16%
Sodium 30.55mg 1%
Potassium 588.12mg 13%
Total Carbs 15.08g 5%
Sugars 5.44g 22%
Dietary Fiber 3.83g 15%
Protein 3.34g 7%
Vitamin C 105.8mg 176%
Vitamin A 0.4mg 12%
Iron 1.7mg 9%
Calcium 63.7mg 6%
Amount Per 100 g
Calories 79 Kcal (331 kJ)
Calories from fat 47.32 Kcal
% Daily Value*
Total Fat 5.26g 16%
Sodium 15.02mg 1%
Potassium 289.15mg 13%
Total Carbs 7.41g 5%
Sugars 2.67g 22%
Dietary Fiber 1.88g 15%
Protein 1.64g 7%
Vitamin C 52mg 176%
Vitamin A 0.2mg 12%
Iron 0.8mg 9%
Calcium 31.3mg 6%

* 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

  • 3.3
    Points
  • 4
    PointsPlus

Good Points

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

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