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Vegetable Curry

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

Nutritional information

 

Amount per serving

Protein (g)

4.1g

Energy (kJ)

600kJ

Energy (kcal)

143kcal

Carbohydrate incl. fibre (g)

23.4g

Carbohydrate excl. fibre (g)

18.4g

Sugar (g)

5.0g

Fibre (g)

5.0g

Fat (g)

4.5g

Saturated fat (g)

0.8g

Unsaturated fat (g)

3.3g

Monounsaturated fat (g)

0.8g

Polyunsaturated fat (g)

2.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

289mg

Salt (g)

0.72g

Vitamin A (IU)

5763IU

Vitamin C (mg)

32.5mg

Calcium (mg)

40mg

Iron (mg)

1.82mg

Potassium (mg)

564mg

Total

16.2g

2401kJ

574kcal

93.6g

73.4g

20.0g

20.2g

17.9g

3.4g

13.3g

3.2g

8.5g

0.1g

0mg

1154mg

2.88g

23052IU

130.1mg

159mg

7.29mg

2257mg

  • 2 carrots, diced
  • 200 g cauliflower cut into small florets
  • 100 g frozen peas
  • 100 g French beans, roughly chopped
  • 1 large potato, diced
  • 1 tbsp vegetable oil
  • 1 clove garlic, crushed
  • ½ tbsp garam masala
  • 1 Knorr Curry Flavour Pot