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Yields:
4 servings
Prep Time:
15 mins
Cook Time:
40 mins
Meal Types:
Main Dishes
Side Dishes
Lunch
Rating:
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Mixed Vegetable Curry

A dry and spicy, mixed vegetable dish.

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.
113 members have added this recipe to their cookbook.
 

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Reviews 
I like this dish
28 Feb 12 by member: shimoshimo
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Nutrition summary:

There are 145 calories in 1 serving of Mixed Vegetable Curry.
Calorie break-down: 31% fat, 58% carbs, 11% protein.

Nutrition Facts
Serving Size 1 serving
 
Amount Per Serving
Calories from Fat 49
Calories 145
 
% Daily Values*
Total Fat 5.45g 8%
  Saturated Fat 0.882g 4%
  Polyunsaturated Fat 1.92g  
  Monounsaturated Fat 2.338g  
Cholesterol 0mg 0%
Sodium 28mg 1%
Potassium 860mg  
Total Carbohydrate 23g 8%
  Dietary Fiber 7.1g 28%
  Sugars 8.17g  
Protein 4.4g  
 
Vitamin A 11% Vitamin C 170%
Calcium 5% Iron 10%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
7%
of RDI*
(145 calories)
7% of RDI
Calorie Breakdown:
 
Carbohydrate (58%)
 
Fat (31%)
 
Protein (11%)
Carbohydrates, 23g (58%) Fat, 5.45g (31%) Protein, 4.4g (11%)
* Based on a RDI of 2000 calories


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4 other members have added this recipe to their cookbook for Abs Diet.