Mixed Vegetable Curry
Average Rating
4.0 Average FatSecret member ranking
A dry and spicy, mixed vegetable dish.
Servings Prep Time Cook Time
4 15 mins 40 mins
Ingredients
Directions
1. 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.
2. Add garlic, ginger and chili and fry over medium-low heat until softened. Add curry powder and fry for a further 2-3 minutes.
3. Add potato, eggplant and cauliflower and fry for 5 minutes making sure that the vegetables are well coated in the spice mix.
4. 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).
5. After 20 minutes check to see whether the vegetables are cooked, if not, give them another 10 minutes.
6. Once everything is cooked, sprinkle the chopped coriander over the top and serve as is or with rice, naan or chapati.
7. 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 summary
There are 145 calories in 1 serving of Mixed Vegetable Curry.
Calorie split: 31% fat, 58% carbs, 11% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
145
 
% Daily Values*
Total Fat
5.45g
7%
Saturated Fat
0.882g
4%
Trans Fat
-
Polyunsaturated Fat
1.92g
Monounsaturated Fat
2.338g
Cholesterol
0mg
0%
Sodium
28mg
1%
Total Carbohydrate
23g
8%
Dietary Fiber
7.1g
25%
Sugars
8.17g
Protein
4.4g
Vitamin D
-
Calcium
55mg
4%
Iron
1.78mg
10%
Potassium
860mg
18%
Vitamin A
67mcg
7%
Vitamin C
102.1mg
113%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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