Directions:
- Make rice.
- Rinse and chop zucchini into bite size pieces.
- Heat oil and saute onion, garlic& curry until golden/onions are clear.
- Add zucchini, mustard and broth.
- Stir well, bring to boil.
- Reduce heat, cover & simmer 10 minutes.
- Let cool 15 minutes.
- Transfer to blender and puree.
- Return to saucepan and stir in yogurt and rice.
- Heat through and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 189.21 Kcal (792 kJ) | ||
| Calories from fat | 70.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.79g | 12% | |
|---|---|---|---|
| Cholesterol | 3.12mg | 1% | |
| Sodium | 693.17mg | 29% | |
| Potassium | 388.96mg | 8% | |
| Total Carbs | 23.52g | 8% | |
| Sugars | 5.31g | 21% | |
| Dietary Fiber | 3g | 12% | |
| Protein | 7.91g | 16% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 2mg | 11% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 81.65 Kcal (342 kJ) | ||
| Calories from fat | 30.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 12% | |
|---|---|---|---|
| Cholesterol | 1.35mg | 1% | |
| Sodium | 299.13mg | 29% | |
| Potassium | 167.85mg | 8% | |
| Total Carbs | 10.15g | 8% | |
| Sugars | 2.29g | 21% | |
| Dietary Fiber | 1.3g | 12% | |
| Protein | 3.41g | 16% | |
| Vitamin C | 3.8mg | 14% | |
| Iron | 0.9mg | 11% | |
| Calcium | 36.4mg | 8% | |
* 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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