Nutrition Facts
  Serving Size: 1 serving
Amount Per Serving
  Calories 342.1
  Total Fat 19.9 g
      Saturated Fat 11.8 g
      Polyunsaturated Fat 1.1 g
      Monounsaturated Fat 5.7 g
  Cholesterol 0.0 mg
  Sodium 830.2 mg
  Potassium 1,169.9 mg
  Total Carbohydrate 37.7 g
      Dietary Fiber 9.1 g
      Sugars 9.0 g
  Protein 8.8 g
  Vitamin A 318.7 %
  Vitamin B-12 0.3 %
  Vitamin B-6 32.5 %
  Vitamin C 78.9 %
  Vitamin D 6.8 %
  Vitamin E 8.0 %
  Calcium 10.3 %
  Copper 23.8 %
  Folate 24.6 %
  Iron 26.3 %
  Magnesium 21.7 %
  Manganese 57.8 %
  Niacin 23.9 %
  Pantothenic Acid     15.2 %
  Phosphorus     24.6 %
  Riboflavin 19.9 %
  Selenium 7.8 %
  Thiamin 21.1 %
  Zinc 10.9 %


*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 Vegan Creamy, Curried Veggies

View the full Vegan Creamy, Curried Veggies Recipe & Instructions
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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 Vegan Creamy, Curried Veggies

60 calories of Olive Oil, (0.50 tbsp)

52 calories of Carrots, raw, (1.75 large (7-1/4" to 8-1/2" long))

37 calories of Potato, raw, (0.25 medium (2-1/4" to 3-1/4" dia.))

28 calories of Peas, frozen, (0.25 cup)

20 calories of Coconut Milk (Silk), (0.25 cup)

14 calories of Onions, raw, (0.25 large)

10 calories of Cauliflower, raw, (0.38 cup)

8 calories of Mushrooms, fresh, (2 medium)

6 calories of Soy Sauce, (0.75 tbsp)

6 calories of Garlic, (1.25 clove)

5 calories of Curry powder, (0.25 tbsp)

1 calories of Cumin seed, (0.13 tsp)

1 calories of Turmeric, ground, (0.13 tsp)


Nutrition & Calorie Comments  

I had this dish using low-fat coconut milk with a few more mushrooms (love them). IT WAS FANTASTIC! I didn't even have rice with it, I had it in a bowl and it was great...will definitely make this again! Submitted by:
BABYSTEPZ
(9/9/12)
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This was AWESOME!! I read the reviews and added 1/4 c. more milk, and a little more of the spices, and we LOVED it! next time I will use low fat coconut milk, though, as that's a lot of fat. But it was delicious
! 		Submitted by:
RONSMYSHARONA
(2/26/09)
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This is a great dish and a good way to puncutate our otherwise primaily meat protein dinners! My boys loved it. Submitted by:
KAT573
(2/10/09)
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An elegant, flexible vegetable dish. I used different veggies (asparagus, spinach, sweet pepper) and Ras Al Hanout instead of curry because that is what I had. Also used non-fat evaporated milk: not vegetarian but lowfat diet. It was creamy, full of taste, with excellent texture. Submitted by:
MRSGWYNN
(2/9/09)
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Too much fat for me & to many calories for just one dish. Submitted by:
JUSTCHECKING1
(2/9/09)
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For those concerned about the fat content - it may help to note where the fat is coming from. None of the fats are saturated and they come from the healthy fats category. Theat still may be too much fat, but I thought that was worth noting all the same. Submitted by:
BRIARROSE30
(2/9/09)
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The fat content is a concern, since I am to be on a low fat diet. But once in a while would not hurt. Submitted by:
RICKIANN
(2/9/09)
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It's good but not something I'd make on a regular basis. I don't have all the ingredients in the house at all times. Lots of sat. fat for sure. Submitted by:
LORRIBECKER1
(2/9/09)
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I agree with a previous noter that 20 g of fat is WAY too much for one meal (almost too much for one DAY). Won't be trying this one. Submitted by:
GYMRATMOM
(2/9/09)
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This souns like the kind of recipe I enjoy. Thanks for the cpomments everyone - I will be using low-fat coconut milk and extra spices, together with chickpeas for this one! Submitted by:
CHRISD27
(1/10/09)
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I'll need to run this through the calculator before I make it. That much sat. fat concerns me.......... Submitted by:
TECHNOLOGIST
(1/10/09)
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Learned this recipe in a Cancer Project cooking class - Soooooo good! Original recipe calls for broccoli, a can of drained chickpeas and cup of green peas added at the end with the lite soy sauce Use low fat coconut milk,and a tad more curry and cayenne and you will NOT be disappointed Submitted by:
AHHGEE
(8/13/08)
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using lite coconut milk reduces the fat by half! Submitted by:
RIGGSY1
(8/13/08)
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I expected it to be creamier. Maybe I need to add more coconut milk next time. (I used reduced fat coconut milk.) I also added broccoli to this recipe. Submitted by:
DOLMADEZ
(2/18/08)
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I will definitely make thie. BTW the nutritional value is per serving as stated at the top of nutritional chart Submitted by:
VGINNY
(2/9/08)
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Is the nutritional info per serving or the whole dish? Weight Watchers points = 8 pts/serving based on the numbers listed. If this dish serves 4 then it would only be 2 pts/serving & well worth it. I've noticed this w/other recipes too. Perhaps clarification is needed whole dish or per serving Submitted by:
AUNTNITA
(2/9/08)
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This is a yummy meal, full of fresh veggies and fiber, definitely one I can see becoming a family regular. I used soy milk rather than coconut milk, and it was very good, though perhaps lacking whatever sweetness the coconut milk might have added. Submitted by:
JOLLIEBELL
(6/11/07)
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Very good veggie dish! Just watch the fat in the coconut milk - use lower fat/calorie ingredients when you can. Submitted by:
PARAVEN
(3/17/07)
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