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Nutrition Facts

Serving Size 1 (281g)

Recipe makes 6 servings

The following items or measurements are not included below:

frozen broccoli carrots cauliflower mix

Calories 170
Calories from Fat 16 (9%)
Amount Per Serving %DV
Total Fat 1.9g 2%
Saturated Fat 0.4g 1%
Monounsaturated Fat 0.6g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 939mg 39%
Potassium 558mg 15%
Total Carbohydrate 31.4g 10%
Dietary Fiber 5.8g 23%
Sugars 3.3g
Protein 8.2g 16%

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how is this calculated?

Indian Vegetable Curry

Recipe #334513 | 20 min | 5 min prep | add private note
KateL

By: KateL
Nov 2, 2008

Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style. Add cooked chicken for a heartier main dish. Serve with white or brown rice.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
  2. 2
    Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
  3. 3
    Reduce heat to medium-high cover and cook 8 minutes.
  4. 4
    Blend broth with cornstarch; stir into vegetables. Cook until thickened.

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