Know what’s on your plate
Vegetable curry
Calories & nutrition facts
Islami, homemade
Nutrition facts
Per 100 g% DV- Calories 81 kcal —
- Protein 2.2 g 4%
- Carbohydrate 8.4 g 3%
- Fat 4.6 g 6%
- Saturated fat 0.3 g 2%
- Sugars 4 g —
- Sodium 27 mg 1%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 36 µg 4%
- Vitamin C 12 mg 13%
- Vitamin D 0 µg 0%
- Vitamin E 1.6 mg 10%
- Thiamin (B1) 0.15 mg 13%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 0.7 mg 4%
- Pantothenic acid (B5) 0.3 mg 6%
- Vitamin B6 0.21 mg 12%
- Folate (B9) 20 µg 5%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 31 mg 2%
- Iron 1.2 mg 7%
- Magnesium 22 mg 5%
- Phosphorus 42 mg 3%
- Potassium 377 mg 8%
- Zinc 0.3 mg 3%
- Copper 0.09 mg 10%
- Manganese 0.19 mg 8%
- Selenium 1 µg 2%
- Iodine 3 µg 2%
Similar foods
- Fish and vegetable currybangladeshi, homemade118 kcal / 100 g
- Vegetable bhajiwith butter, homemade185 kcal / 100 g
- Bhindi subji curryhomemade71 kcal / 100 g
- Cabbage currymasala, homemade83 kcal / 100 g
- Karela curryhomemade111 kcal / 100 g
- Vegetable chillihomemade49 kcal / 100 g
- Cauliflower and potato curryhomemade60 kcal / 100 g
- Potato curryPunjabi, homemade94 kcal / 100 g
- Cauliflower and vegetable bhajihomemade117 kcal / 100 g
- Red/masoor dahl and vegetable lentil curryuk type, homemade112 kcal / 100 g
Questions about Vegetable curry
How do you stop the vegetables going mushy in vegetable curry?
Cut firm vegetables such as potatoes, carrots and cauliflower into similar-sized pieces and add them first; add quick-cooking courgette, peas or spinach near the end. Simmer gently rather than boiling hard, and check the vegetables with a knife as they cook.
How long should you cook vegetable curry?
After adding the vegetables and sauce, simmer covered for about 15–25 minutes, depending on the size and type of pieces. Uncover for the last few minutes if the sauce needs thickening.
Can you make vegetable curry without coconut milk?
Yes. Use chopped tomatoes or passata with a splash of water or stock for a lighter, tangier sauce; for creaminess, stir in plain yoghurt off the heat so it is less likely to split.
Which vegetables work best in vegetable curry?
Potatoes, cauliflower, carrots, aubergine, courgette, green beans and peas all work well. Combine firm vegetables with quicker-cooking ones, adding the latter later so they keep their shape.
What do you serve with vegetable curry?
Serve it with basmati rice, naan or chapati; a spoonful of yoghurt and a squeeze of lemon can balance a rich or spicy sauce. Lentil dal makes it a more substantial meal.
How should you store leftover vegetable curry?
Cool it promptly, put it in a covered container and refrigerate within two hours; eat it within two days. Reheat only the portion you need until steaming hot throughout.
Can you freeze vegetable curry?
Yes. Cool it promptly, portion it into airtight containers and freeze; use within three months for best quality. Thaw in the fridge and reheat until steaming hot, stirring well.
How can you make vegetable curry less spicy?
Stir in yoghurt or coconut milk, or add more cooked vegetables or chopped tomatoes to dilute the heat. Serve with plain rice or bread, and leave fresh chilli out when making it.
Source: CoFID (UK) 15-791 · per 100 g · carbohydrate per EU label, fibre excluded
