Mixed Vegetable Curry Recipe With Nutrition Data and Calorie Count

A dry and spicy, mixed vegetable dish.

Yields:

4 servings

Prep Time:

15 mins

Cook Time:

40 mins

Meal Type:

Main Dish
Side Dish
Lunch

Rating:

Ingredients

Directions

In a wok, gently heat the peanut and sesame oils with black mustard seeds. When the mustard seeds begin to sizzle and pop add onion and fry until golden.
Add garlic, ginger and chili and fry over medium-low heat until softened. Add curry powder and fry for a further 2-3 minutes.
Add potato, eggplant and cauliflower and fry for 5 minutes making sure that the vegetables are well coated in the spice mix.
Add tomatoes, stir well and place lid on the wok, turn down the heat to low and leave to cook for 20 minutes. Check after 10 minutes and give the vegetables a gentle stir to ensure that they aren't sticking (if so add a drop of water).
After 20 minutes check to see whether the vegetables are cooked, if not, give them another 10 minutes.
Once everything is cooked, sprinkle the chopped coriander over the top and serve as is or with rice, naan or chapati.
Note: like all curries, this improves with time will be tastier the following day. Other vegetables as well as chickpeas can be used. Also suitable as a stuffing for peppers.

Nutrition Facts

Serving Size 1 serving

Calories

Amount Per Serving 145

% Daily Value*

Nutrition summary:

There are 145 calories in 1 serving of Mixed Vegetable Curry.

How long would it take to burn off 145 KCal?
Basketball	15 minutes
Cycling (10 MPH)	20 minutes
Jogging	12 minutes
Running	10 minutes
Swimming (crawl, moderate pace)	14 minutes
Walking	17 minutes
Weight Training	17 minutes
Values estimated based on person weighing 160 lbs.