Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 196.2
Total Fat 4.7 g
Saturated Fat 0.4 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.4 g
Cholesterol 0.0 mg
Sodium 328.8 mg
Potassium 864.3 mg
Total Carbohydrate 35.8 g
Dietary Fiber 13.3 g
Sugars 7.2 g
Protein 7.8 g
Vitamin A 43.8 %
Vitamin B-12 0.0 %
Vitamin B-6 21.2 %
Vitamin C 53.4 %
Vitamin D 0.0 %
Vitamin E 5.0 %
Calcium 8.0 %
Copper 14.3 %
Folate 24.1 %
Iron 14.3 %
Magnesium 16.0 %
Manganese 35.2 %
Niacin 14.6 %
Pantothenic Acid 8.1 %
Phosphorus 13.7 %
Riboflavin 10.5 %
Selenium 3.3 %
Thiamin 21.5 %
Zinc 7.2 %
*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 Vegetable Curry

View the full Vegetable Curry Recipe & Instructions

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 Vegetable Curry

71 calories of Eggplant, fresh, (0.50 eggplant, unpeeled (approx 1-1/4 lb))

42 calories of Peas, frozen, (0.38 cup)

31 calories of Canola Oil, (0.25 tbsp)

25 calories of Del Monte Petite Cut Diced Tomatoes, (0.50 cup)

13 calories of Onions, raw, (0.50 small)

4 calories of Fresh Zuchinni and/or Squash, (0.25 cup)

4 calories of Coriander seed, (0.25 tbsp)

2 calories of Chili powder, (0.25 tsp)

2 calories of Serrano Peppers, (1 pepper)

2 calories of Fennel seed, (0.25 tsp)

0 calories of Ginger Root, (0.25 tsp)


No nutrition or calorie comments found.