Amount Per Serving
calories 280
% Daily Value *
Total Fat 5 g 8 %
Saturated Fat 1 g 5 %
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 3 mg 1 %
Sodium 299 mg 12 %
Potassium 746 mg 21 %
Total Carbohydrate 45 g 15 %
Dietary Fiber 12 g 48 %
Sugars 11 g
Protein 14 g 28 %
Vitamin A 100 %
Vitamin C 31 %
Calcium 11 %
Iron 22 %
Heat olive oil in a large nonstick skillet over medium-high heat.
Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium.
Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
Add broth, salt, chickpeas and diced tomatoes and bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
Sprinkle with cilantro; serve with yogurt.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (304g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 189 | ||
Calories from Fat: 17 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.6g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 418.4mg | 14 % | |
Potassium 627.4mg | 17 % | |
Total Carbohydrate 37.4g | 11 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 29.7g | ||
Protein 7.3g | 10 % | |
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: 189
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