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Mark's Quick Curried Potatoes and Veggies Recipe

Looking for an easy Mark's Quick Curried Potatoes and Veggies recipe? Learn how to make Mark's Quick Curried Potatoes and Veggies using healthy ingredients.


Submitted by mtur334147413

Makes 1 serving



You can change up the veggies just keep count of calorie difference

Recipe Ingredients for Mark's Quick Curried Potatoes and Veggies

90 grams Potato, Baked, Flesh And Skin
120 grams Celery
90 grams Peas, Green
90 grams Spinach
108 grams Onions
100 grams Tomatoes, Red, Ripe
70 grams Orange Hothouse Bell Pepper
1 tbsp Parsley
10 grams Cilantro
1 tbsp Serrano Peppers
2 clove Garlic
0.45 cup Fat-Free Milk with Omega-3s and Vitamin E
2 oz Nonfat

Recipe Directions for Mark's Quick Curried Potatoes and Veggies

  1. saute onions and garlic with preferred curries and salt and pepper to taste add other hard veggies and saute

  2. add spinach, cilantro and parsely

  3. add milk and yogurt

  4. cook until coated

Categories

Side Dish

Nutrition Facts
Serving Size 868.9g
Amount Per Serving
Calories
377
Calories from Fat
22
% Daily Value*
Total Fat
2.4g
4%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
2mg
1%
Sodium
516mg
21%
Potassium
1801mg
51%
Total Carbohydrates
69.0g
23%
Dietary Fiber
16.9g
68%
Sugars
26.7g
Protein
25.5g
Vitamin A 311% Vitamin C 182%
Calcium 54% Iron 32%
* 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
91% confidence
A
  Good points
  • Very low in saturated fat
  • Very low in cholesterol
  • High in calcium
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
  • Very high in vitamin E
  •   Bad points
  • High in sugar
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