Nutrition Facts
Servings Per Recipe: 8
Serving Size: 1 serving
Amount Per Serving
Calories 183.6
Total Fat 3.8 g
Saturated Fat 1.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.2 g
Cholesterol 0.0 mg
Sodium 396.6 mg
Potassium 374.8 mg
Total Carbohydrate 30.5 g
Dietary Fiber 8.2 g
Sugars 4.9 g
Protein 7.0 g
Vitamin A 85.5 %
Vitamin B-12 0.0 %
Vitamin B-6 9.1 %
Vitamin C 28.2 %
Vitamin D 0.0 %
Vitamin E 3.1 %
Calcium 7.2 %
Copper 5.6 %
Folate 7.0 %
Iron 14.8 %
Magnesium 6.2 %
Manganese 14.4 %
Niacin 5.5 %
Pantothenic Acid 2.4 %
Phosphorus 6.0 %
Riboflavin 3.8 %
Selenium 1.4 %
Thiamin 6.7 %
Zinc 2.9 %
*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 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)

10 calories of 365 Organic Light Coconut Milk, (0.06 cup)

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)

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

2 calories of Garlic, (0.38 clove)

1 calories of Cumin seed, (0.13 tsp)

0 calories of Turmeric, ground, (0.06 tsp)

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

0 calories of garam marsala, (0.06 tsp)

Nutrition & Calorie Comments  

Made this today (perfect for cold and rainy). I followed directions exactly, put tomato in after potatoes were soft. it was thick and filling with lots of warm flavor. Salted my own. I’m excited for a new pantry heavy inexpensive crockpot stew without the meat. We are trying to replace 75%of our Submitted by:

report inappropriate
Love curry flavor but the recipe is to high carb for me being diabetic Submitted by:

report inappropriate
If you like low carb, sub cauliflower and/or diced turnip for the potatoes. Submitted by:

report inappropriate
It's ok-was kind of disappointed with it. But it's filling and cheap and very low calorie. Trying to find more vegetarian but it's been hard finding things I like. Submitted by:

report inappropriate
Really loved it. I added a whole can of light coconut milk and 1 cup of peas and used chicken broth instead of vegetable broth. It does need salt and some pepper. Submitted by:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate
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:

report inappropriate