Budget Bytes · by Beth Moncel★ 4.8 (39)
15-Minute Vegetable Curry
NUTRITION · PER SERVING15M COOK
CAL 13%·PRO 13%
CARBS 22G34% OF CAL
8G FIBER0G ADDED5G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 17G60% OF CAL
15G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick coconut-based vegetable curry with mixed vegetables, ginger, and curry powder. Creamy and aromatic, ready in 15 minutes.
mainindiancurry🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 24 oz. frozen mixed vegetables* ($3.20)
- 2 cups vegetable broth ($0.18)
- 1 13.5oz. can coconut milk ($1.64)
- 1 Tbsp curry powder ($0.30)
- 1/2 tsp dried ground ginger ($0.05)
- salt and pepper to taste ($0.05)
At a glance
PER SERVING · TIME 15M
CAL 13%·PRO 13%
CARBS 22G34% OF CAL
8G FIBER0G ADDED5G INTRINSIC9G OTHER5G TOTAL SUGAR
FAT 17G60% OF CAL
15G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 491mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 492mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 491MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.