Ingredients For Indian Vegetable And Chickpea Curry Recipe
1 tablespoon Vegetable Oil
1 Brown onion, cut into thin wedges
0.25 cup Korma curry paste
2 centimeter 1 small eggplant, cut into cubes
500 gram Butternut pumpkin, peeled, cut into 2cm cubes
0.5 Cauliflower, cut into florets
1.5 cup Massel vegetable liquid stock
425 gram Can Crushed Tomatoes
425 gram Can chickpeas, drained, rinsed
0.5 cup Frozen peas
Steamed basmati rice, to serve
Nutrition value
445
calories per serving
10 g Fat27 g Protein57 g Carbs37 g FiberOther
Current Totals
10 g Fat
27 g Protein
57 g Carbs
37 g Fiber
MacroNutrients
Carbs
57 g
Protein
27 g
Fiber
37 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
232 mg
Iron
10 mg
Vitamin A
1612 mcg
Vitamin B1
1 mg
Vitamin B2
0 mg
Vitamin B3
4 mg
Vitamin B6
30 mg
Vitamin B9
416 mcg
Vitamin B12
0 mcg
Vitamin C
64 mg
Vitamin E
4 mg
Copper
1 mcg
Magnesium
244 mg
Manganese
3 mg
Phosphorus
401 mg
Selenium
51 mcg
Zinc
5 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
