Mixed vegetable curry
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 131.9
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 618.7 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 4.2 g
- Protein: 3.6 g
View full nutritional breakdown of Mixed vegetable curry calories by ingredient
Number of Servings: 2
Ingredients
-
*Green Pepper - Raw, chopped, 0.25 cup (remove)
*Carrot - raw, chopped, 0.25 cup (remove)
*Potato, raw, 1 small (1-3/4" to 2-1/2" dia.) (remove)
Onions, raw, 0.25 cup, chopped (remove)
Red Ripe Tomatoes, 0.25 cup, chopped or sliced (remove)
Olive Oil, 1 1tsp (remove)
*Black Mustard Seeds, 0.5 tsp (remove)
*Cumin seeds, grams, 5 gram(s) (remove)
*Split Black Gram (Urad Dal), .1 cup (remove)
*Salt - Iodized Sea Salt, 0.5 tsp (remove)
*chilli powder, 2 tsp (remove)
*2 tsps Ginger-Garlic Paste, 0.5 serving (remove)
Directions
1) add oil in a pan, once hot add mustard seeds, cumin seeds, black gram.
2) once the mustard seeds splutter add all the vegetables and ginger garlic paste
3) Add some salt and water and close the pan with a lid on medium heat.
4) once all the veges are cooked add chilli powder, adjust salt based on your taste.
Serving Size: makes 2 cups
Number of Servings: 2
Recipe submitted by SparkPeople user JAGSLUV.
2) once the mustard seeds splutter add all the vegetables and ginger garlic paste
3) Add some salt and water and close the pan with a lid on medium heat.
4) once all the veges are cooked add chilli powder, adjust salt based on your taste.
Serving Size: makes 2 cups
Number of Servings: 2
Recipe submitted by SparkPeople user JAGSLUV.