Photo: Swathi Handique
Mixed vegetable curry
13 ingredients
30 min + 30 min
Serves 4
openrecipes
This creamy curry is low-fat, packed with vegetables and on the table in less than half an hour.
Estimated Nutrition (whole recipe, rough)
301
Calories
11g
Protein
1g
Fat
65g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Pea | 1/2 cup (72g) | 62 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
| Coriander | 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
- ½ medium-sized aubergine
- 2 small carrots
- 100g/4oz green beans
- 1 medium-sized potato
- 100g/4oz peas
- 50g/2oz desiccated unsweetened coconutcoconutcoconut
- 4 fresh hot green chillies, roughly chopped
- 1 tsp salt
- 2 tbsp white poppy seeds
- 3 medium-sized tomatoes, roughly chopped
- 1 tbsp plain yoghurt
- 1 tsp garam masala
- 2 tbsp roughly chopped fresh coriander
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes