Nutrition Facts
Servings Per Recipe: 6
Serving Size: 1 serving
Amount Per Serving
Calories 82.6
Total Fat 1.1 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 95.2 mg
Potassium 476.3 mg
Total Carbohydrate 15.6 g
Dietary Fiber 5.9 g
Sugars 1.8 g
Protein 5.0 g
Vitamin A 24.9 %
Vitamin B-12 0.0 %
Vitamin B-6 11.7 %
Vitamin C 19.0 %
Vitamin D 0.0 %
Vitamin E 2.4 %
Calcium 7.0 %
Copper 10.6 %
Folate 24.5 %
Iron 21.2 %
Magnesium 11.8 %
Manganese 28.2 %
Niacin 6.6 %
Pantothenic Acid 4.3 %
Phosphorus 10.8 %
Riboflavin 6.1 %
Selenium 2.9 %
Thiamin 8.8 %
Zinc 5.7 %
*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

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

39 calories of Lentils, (0.17 cup)

11 calories of Canned Tomatoes, (0.33 can)

9 calories of Eggplant, fresh, (0.42 cup, cubes)

7 calories of Curry powder, (0.33 tbsp)

5 calories of Onions, raw, (0.08 large)

4 calories of Cumin seed, (0.17 tbsp)

3 calories of Coriander seed, (0.17 tbsp)

2 calories of Turmeric, ground, (0.08 tbsp)

2 calories of Spinach, fresh, (0.33 cup)

1 calories of Pepper, red or cayenne, (0.08 tbsp)

1 calories of Garlic, (0.17 clove)

0 calories of Water, tap, (0.33 cup (8 fl oz))

Nutrition & Calorie Comments  

Made it for dinner tonight. I used cauliflower instead of the eggplant, it was wonderful! My house smelled good and the kids(all except the littlest-10 yrs) all loved. I really loved that it is so lowfat, definitely will be having many leftovers, as I doubled the ingredients. Thanks
I made this without the eggplant, I substituted 1 lg. carrot, 1 stalk celery, and about 1 cup cauliflower, all chopped. I noticed the calorie calculation is done with 1 cup of cooked lentils instead of 1 cup of raw lentils as the recipe calls for. Actual calorie count is closer to 200 per serving.
Hint: pick small eggplant over larger ones. The bigger the eggplant, the more bitter it becomes. Large slices of eggplant heavily salted then allowed to drain their liquid then washing off the salt will remove most of the bitter taste. Give it a try!
this recipe sounds wonderful, the low in sodium and calories
is great!! I will try it...........