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Sri lankan vegetable curry

Sri lankan vegetable curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

3.9g

Energy (kJ)

699kJ

Energy (kcal)

168kcal

Carbohydrate incl. fibre (g)

18.8g

Carbohydrate excl. fibre (g)

14.7g

Sugar (g)

6.7g

Fibre (g)

4.1g

Fat (g)

9.5g

Saturated fat (g)

6.8g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

573mg

Salt (g)

1.43g

Vitamin A (IU)

4625IU

Vitamin C (mg)

72.8mg

Calcium (mg)

50mg

Iron (mg)

1.13mg

Potassium (mg)

458mg

Total

15.6g

2796kJ

672kcal

75.0g

58.8g

26.7g

16.2g

38.0g

27.0g

0.4g

0.1g

0.2g

0.0g

0mg

2292mg

5.73g

18499IU

291.4mg

200mg

4.51mg

1831mg

  • oil for frying
  • 2 onions halved and sliced
  • 2 garlic cloves sliced
  • 3 green chillies sliced
  • 2 tablespoon Sri lankan curry paste
  • 1 teaspoon turmeric
  • 400 g light coconut milk
  • 1 Knorr vegetable stock pot dissolved in 200 ml of water
  • 200 g butternut squash cubed
  • 1 cauliflower broken into small florets
  • 100 g runner beans trimmed and sliced
  • 5 l water