Photo: Swathi Handique
Estimated Nutrition (whole recipe, rough)
216
Calories
4g
Protein
14g
Fat
21g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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
- 2 tbsp olive oil
- 1 medium red onion, finely diced
- 2 tsp grated fresh ginger
- 4 cloves garlic, minced
- 1 tsp ground coriander
- 2 tsp curry powder
- 1 cup canned crushed tomatoes
- 1 lb zucchini, quartered lengthwise and large diced
Directions
1
Heat the olive oil in a large nonstick skillet.
2
Saute the onion, ginger, and garlic for about 5 minutes, or until the onions are translucent.
3
Add the coriander and curry powder.
4
Continue cooking 1 minute.
5
Stir in the tomatoes and zucchini.
6
Simmer approximately 10 minutes, or until the zucchini is tender.
Recipe sourced from
fandom