Nutrition Facts
  Servings Per Recipe: 8
  Serving Size: 1 serving
Amount Per Serving
  Calories 178.7
  Total Fat 3.3 g
      Saturated Fat 0.2 g
      Polyunsaturated Fat 0.7 g
      Monounsaturated Fat 1.3 g
  Cholesterol 0.0 mg
  Sodium 393.6 mg
  Potassium 403.5 mg
  Total Carbohydrate 30.6 g
      Dietary Fiber 8.3 g
      Sugars 4.4 g
  Protein 7.2 g
  Vitamin A 86.4 %
  Vitamin B-12 0.0 %
  Vitamin B-6 9.4 %
  Vitamin C 28.5 %
  Vitamin D 0.0 %
  Vitamin E 3.1 %
  Calcium 7.2 %
  Copper 7.2 %
  Folate 7.5 %
  Iron 16.0 %
  Magnesium 7.6 %
  Manganese 19.4 %
  Niacin 6.0 %
  Pantothenic Acid     2.6 %
  Phosphorus     7.3 %
  Riboflavin 3.8 %
  Selenium 1.4 %
  Thiamin 6.8 %
  Zinc 3.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Vegetable Curry

View the full Slow Cooker Vegetable Curry Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Vegetable Curry

84 calories of Kroger Chick Peas (canned), (0.38 cup)

26 calories of Red Potato, (37.50 grams)

16 calories of Canola Oil, (0.13 tbsp)

13 calories of Carrots, raw, (0.25 cup, chopped)

7 calories of Peas, frozen, (0.06 cup)

7 calories of Del Monte Petite Cut Diced Tomatoes, (0.13 cup)

6 calories of Onions, raw, (0.13 cup, sliced)

5 calories of Curry powder, (0.25 tbsp)

5 calories of Vegetable Stock, back to basics, (0.25 cup)

5 calories of Coconut Milk (Silk), (0.06 cup)

4 calories of Green Beans (snap), (0.13 cup)

2 calories of Garlic, (0.38 clove)

0 calories of Turmeric, ground, (0.06 tsp)

0 calories of Pepper, red or cayenne, (0.06 tsp)

0 calories of Bay Leaf, (0.02 tbsp, crumbled)


Nutrition & Calorie Comments  

Have not made it yet - but it's on the meal plan for the week! One note about nutrition information: the calories for the coconut milk are based on Silk's Coconut Milk which is completely DIFFERENT from canned coconut milk commonly used in cooking/curries. Keep in mind when calculating meal plan! Submitted by:
PLYNSN316
(1/28/13)
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This was a very nice mild curry. Fortunately I cut the potatoes a bit smaller than indicated & so avoided the problem I see another lady had with them not getting cooked properly. I did have to add salt & extra curry powder, & a bit more coconut milk just before serving. Will definitely make again. Submitted by:
JA7777
(1/11/13)
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Though tasty with a spicy finish it is a bit bland at the start. In my opinion it needed a bit of pepper and salt. A good low maintenance recipe. Submitted by:
LOSEITALLNOW2
(1/7/13)
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I ran this recipe trough MFP calories counter and had 207 calories for 1 cup serving.
This is not the first time I ran recipe from here on MFP too and I always have the same calories content, but this one just doesn't work that way. I even used 1/2 cup less chickpeas. Still a very good meal. 		Submitted by:
MADAMEMOUSTACHE
(11/17/12)
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I use a Granny Smith apple and some cauliflower instead of the potatoes. The last time I made it I didn't have green beans, so I replaced them with a red bell pepper and an orange bell pepper. I use natural (no sugar added) coconut water instead of the coconut milk. And I use canned, cubed tomatoes. Submitted by:
TWILAQ1
(10/23/12)
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I substituted a rutabega for 2 potatoes. Very good, my son needed to add salt. Submitted by:
GINIEMIE
(9/25/12)
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I made this and used 3 sweet potatoes-they taste amazing/2 Yukon, chicken broth and added 2 chicken breasts (for extra protein) as someone suggested. It was fabulous. I'll try it next time with the root vegies and some lentils just for a change. Thanks for all your suggestions. They're great! Submitted by:
EJOK170
(7/25/12)
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This was terrific. I made it as printed and served with low-fat naan bread and jasmine rice- YUM!! Submitted by:
JOANIE8NAN
(7/4/12)
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This is very similar to a recipe I make. Leaving out the oil & coconut milk really cuts the fat. It also cooks up very quickly on the stove. I also use red lentils which are very yummy. cooking the potatoes in the microwave make it a really quick recipe. also use sweet potatoes. yum Submitted by:
SKINNYMINNIE25
(3/23/12)
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This tasted good, but not amazing. I did not change the recipe or get any different ingredients, but when I calculated the calories myself, they were almost double what is listed. It was somewhat bland too. We added sriracha to the leftovers and it tasted quite a bit better. Submitted by:
JAMIE_CHRISTINE
(3/12/12)
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I ran this list of ingredients through over at caloriecount.about.com and got some very different information. I used the same exact ingredients except for substituting low sodium broth. Servings: 8
Serving Size: 389 g (389 g = 13.72 oz // 13.72 fl oz = 1.71 cups) 		Submitted by:
CHEFGLORIA1030
(2/18/12)
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This was quite yummy. I added some eggplant, too. For the person who freaked out over the portion sizes, you can always do a quick calculation and then divide that by how much you intend to consume. I live alone, so most of what I make gets divided into quarters. A 402 calorie dish is fine. Submitted by:
EMINTX
(1/27/12)
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Really enjoyed this as a change from my normal cooking patterns, a yummy vegan alternative. I confess to adding a turn of sea salt on top and I might add a tiny bit more spice which is ironic because I was concerned about the 1/2 tsp of cayenne. thanks so much for the recipe. Submitted by:
CFMOSS
(1/10/12)
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