Rainbow Veggie Curry 2

35 mins (prep 5, cooking 30)
29 ingredients
2-4 servings
colourful!lovely for a winter day...made it up as I went along

Categories:  <-60-mins , for-1-or-2 , vegan , main-dish , number-of-servings , vegetarian , curries , time-to-make ,
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Serving Size (621.85 g)
Servings 2
Amount per Serving
Calories 297.53 Calories from Fat 46.53
% Daily Value *
Total Fat 5.17g 15.91%
Saturated Fat 1.27g 12.69%
Trans Fat 0.06g %
Cholesterol 13.71mg 9.14%
Sodium 472.72mg 39.39%
Total Carbohydrate 61.27g 40.84%
Dietary Fiber 7.17 g 57.35%
Sugars 20.06 g %
Protein 6.64g 26.55%
Vitamin A 22362.44IU% Vitamin C 77.36mg%
Calcium 211.76mg% Iron 7.45mg%
*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 9β€’Carbohydrate 4β€’Protein 4
*Nutrition information was calculated excluding the following ingredients:
chopped, whole baby beets, fresh sweet basil, avocado oil, brown basmati rice, split red lentils, cumin seed, dried curry leaves, cashew nuts