Vegetable and Fruit Curry over Basmati Rice
60 mins (prep 30, cooking 30)
16 ingredients
8 servings
This is a delightful, rather sweet curry that everyone seems to really love. It is vegan-friendly, but adding leftover shrimp works nicely, too. I've even used leftover turkey after Thanksgiving, and topped it with cranberry chutney! For a hotter curry, use cayenne instead of black pepper.

Categories:  <-60-mins , vegan , weeknight , main-dish , indian , vegetarian , vegetable , curries , time-to-make ,
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Serving Size (189.52 g)
Servings 8
Amount per Serving
Calories 203.55 Calories from Fat 122.76
% Daily Value *
Total Fat 13.64g 167.89%
Saturated Fat 7.34g 293.8%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 320.66mg 106.89%
Total Carbohydrate 19.22g 51.26%
Dietary Fiber 5.85 g 187.28%
Sugars 7.65 g %
Protein 5.36g 85.81%
Vitamin A 954.34IU% Vitamin C 41.58mg%
Calcium 189.79mg% Iron 4.02mg%
*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, green pea, salt and black pepper