Try this Curried Vegetable with Brown Rice recipe, or contribute your own.
Suggest a better descriptionIn a large skillet, heat oil until it is just below smoking point. Add the onions, peppers, mushrooms carrots and salt. Saute until the vegetables are beginning to brown. Add the eggplant and continue to saute for 1 more minutes. Stir in the curry powder, garlic and tomatoes. Add the water and bring to a Low boil for 3 minutes. Add the rice, bringing to boil, cover and reduce heat to simmer. Cook for 10 minutes. When the rice has finished cooking, stir in the basil and serve. TAop with a tablespoon of plain yogurt if desired. MC formatting by bobbi744@sojourn.com NOTES : Can reduce the amount of curry powder to 1/2 Tablespoon. A vegetarian main dish or side dish with meat main dish. Recipe by: Uncle Bens Recipe Posted to Digest eat-lf.v097.n083 by Roberta Banghart
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 256 | ||
Calories from Fat: 56 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.2g | 8 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 3.4g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 126mg | 4 % | |
Potassium 210.3mg | 6 % | |
Total Carbohydrate 45.4g | 13 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 42.5g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 256
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