Curried Mixed Vegetables
30 mins (prep 15, cooking 15)
18 ingredients
4 servings
Australian cookbook author Charmaine Solomon created this mixed vegetable side dish that has a range of nuanced flavors. Perfect side dish for any meal that needs a good pick me up or can be eaten with pita as nice lunch!

Categories:  side-dish , 3-steps-or-less , australian , south-west-pacific , diabetic , time-to-make , holiday , lunch~snacks , <-30-mins , easy , vegetarian , to-go... , vegetable ,
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Serving Size (75.67 g)
Servings 4
Amount per Serving
Calories 213.02 Calories from Fat 125.1
% Daily Value *
Total Fat 13.9g 85.55%
Saturated Fat 0.86g 17.16%
Trans Fat 0.29g %
Cholesterol 0.0mg 0.0%
Sodium 64.17mg 10.7%
Total Carbohydrate 17.94g 23.92%
Dietary Fiber 4.49 g 71.87%
Sugars 2.88 g %
Protein 9.51g 76.08%
Vitamin A 1730.14IU% Vitamin C 170.46mg%
Calcium 386.2mg% Iron 13.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large carrots, yukon gold potato, medium zucchini, medium onions, red chilies, ground coriander, ground turmeric, fresh ginger, medium tomatoes, plain nonfat yogurt, greek, fresh lemon juice, whole wheat pita bread