Spicy Indian Vegetables
Author: Recipes_se
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Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Side Dishes
Cuisine Indian
Servings 4 servings
Calories 300.37 kcal
Equipment
- Stove
Ingredients
- 28 oz canned tomatoes diced, undrained
- 2 cups potatoes diced
- 1/2 tsp chili powder
- 2 tsp curry powder
- 1 1/2 tsp cumin
- 1/2 tsp turmeric optional
- 1 head cauliflower chopped
- 1 cup carrot diced
- 3/4 cup green peas
- 3/4 tsp red pepper flakes crushed
- 1/8 tsp salt to taste
Instructions
- In a large stock pot, mix tomatoes, potatoes, chili powder, curry powder, cumin, and turmeric. Cover and cook for 10 minutes.
- Stir in the cauliflower, carrots, green peas, and red pepper flakes. Continue to cook covered for 15 more minutes. Heat until the potatoes and vegetables are soft, stirring frequently. Salt to taste.
My Notes
Nutrition with Essential Amino Acids
Nutrition Facts
Spicy Indian Vegetables
Amount Per Serving (1 Serving)
Calories 300.37
Calories from Fat 16
% Daily Value*
Fat 1.75g3%
Saturated Fat 0.46g3%
Sodium 553.09mg24%
Potassium 2203.65mg63%
Carbohydrates 64.62g22%
Fiber 14.63g61%
Sugar 17.63g20%
Protein 13.04g26%
Vitamin A 6082.29IU122%
Vitamin B1 0.44mg29%
Vitamin B2 0.33mg19%
Vitamin B3 6.58mg33%
Vitamin B5 2.62mg26%
Vitamin B6 1.21mg61%
Vitamin C 146.58mg178%
Vitamin E 3.36mg22%
Vitamin K 58.43µg56%
Calcium 167.95mg17%
Copper 0.69mg35%
Folate 211.83µg53%
Iron 6.45mg36%
Manganese 1.35mg68%
Magnesium 129.24mg32%
Phosphorus 306.9mg31%
Selenium 4.06µg6%
Zinc 2.16mg14%
Ess-Arginine 598.18mg
Ess-Histidine 272.12mg
Ess-Isoleucine 429.31mg
Ess-Leucine 648mg
Ess-Lysine 891.43mg
Ess-Methionine 156.68mg
Ess-Phenylalanine 447.12mg
Ess-Threonine 481.87mg
Ess-Tryptophan 119.31mg
Ess-Valine 626.87mg
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source usda.gov.