Quick Vegetable Curry Recipe
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A bountiful medley of beans and vegetables. This easy curry can be made in minutes. Increase or decrease the spices to suit your taste. Serve over rice with indian naan bread or chapatti (flatbread).
5
15 Rating -
Rate
Vegdiet
46minstotal
25minsPrep
20minsCook
46m.total
25m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Quick Vegetable Curry Recipe
- 0.33 Potatoes, peeled and diced
- 0.33 Carrots, Diced
- 0.08 cup Frozen Corn Kernels
- 0.08 cup Frozen green peas
- 0.33 tablespoon Olive oil
- 0.17 Large onion, finely sliced
- 0.17 can Chopped tomatoes with juice
- 0.17 can Kidney beans, drained and rinsed
- 0.17 can Garbanzo beans, drained and rinsed
- 1 tablespoon Water
- 0.08 teaspoon Ground turmeric
- 0.08 teaspoon Chili powder, or more to taste
- 0.08 teaspoon Cumin
- 0.08 teaspoon Ground coriander
- 0.17 teaspoon Mustard Seed
- 0.17 As required Pinch salt
Nutrition
value
value
112
calories per serving
5 g Fat3 g Protein13 g Carbs5 g FiberOther
Current Totals
- Fat5g
- Protein3g
- Carbs13g
- Fiber5g
MacroNutrients
- Carbs13g
- Protein3g
- Fiber5g
Fats
- Fat5g
Vitamins & Minerals
- Calcium46mg
- Iron2mg
- Vitamin A930mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B31mg
- Vitamin B6< 1mg
- Vitamin B943mcg
- Vitamin B120mcg
- Vitamin C28mg
- Vitamin E1mg
- Copper< 1mcg
- Magnesium45mg
- Manganese< 1mg
- Phosphorus45mg
- Selenium2mcg
- Zinc< 1mg
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
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