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Curried-Vegetables Recipe

Looking for an easy curried-vegetables recipe? Learn how to make curried-vegetables using healthy ingredients.


Submitted by haridallas

Makes 6 servings



straightforward for the American palate

Recipe Ingredients for curried-vegetables

3 tablespoons olive oil
1 tablespoon curry powder
1/2 teaspoon cumin seeds
1 eggplant, cubed
3 jalapeno peppers, seeded and minced
4 Potatoes (White or golden,medium cubed)
3 tomatoes, diced
1/2 teaspoon salt
1/2 teaspoon chili powder
112 teaspoon ground turmeric
114 cup chopped fresh cilantro

Recipe Directions for curried-vegetables

  1. I In a Dutch oven or ?large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and Cook 30 to 45 minutes, adding water if necessary to keep it in a stew-like consistency.

  2. Sprinkle with cilantro before serving.

Categories

Vegetables, First Course, American, Boil, Vegetarian

Nutrition Facts
Serving Size 644.6g
Amount Per Serving
Calories
410
Calories from Fat
118
% Daily Value*
Total Fat
13.1g
20%
Saturated Fat
2.4g
12%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
549mg
23%
Potassium
3565mg
102%
Total Carbohydrates
68.2g
23%
Dietary Fiber
24.6g
98%
Sugars
9.3g
Protein
13.7g
Vitamin A 426% Vitamin C 219%
Calcium 31% Iron 134%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • No cholesterol
  • Very high in dietary fiber
  • Very high in iron
  • Very high in manganese
  • High in magnesium
  • Very high in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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