Photo: Stephanie Studer
Curried Vegetables
11 ingredients
20 min + 45 min
6 servings
openrecipes
"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"
Estimated Nutrition (whole recipe, rough)
367
Calories
7g
Protein
15g
Fat
55g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon curry powder
- 1/2 teaspoon cumin seeds
- 1 eggplant, cubed
- 3 jalapeno peppers, seeded and minced
- 4 Yukon Gold potatoes, cubed
- 3 tomatoes, diced
- 1/2 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground turmeric
- 1/4 cup chopped fresh cilantro
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes