Vegetable Curry
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
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
- 1 Bring 1 litre of water to the boil. Blanch the vegetables individually in water until tender. Reserve 300ml of blanching water.
- 2 Heat vegetable oil in a large frying pan. Add the garlic and cook for 2 minutes. Add the garam masala and Knorr Curry Flavour Pot. Stir in the reserved water, add the blanched vegetables, simmer for 5 minutes.
- 3 Garnish with the coriander if desired.
