4 Serves
68 Mins
Prepare the vegetables by peeling and chopping the onion, garlic, and mixed vegetables into bite-sized pieces.
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KenyanVitamin K
14 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
63 µg / 400 µgCalcium
64 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
63 mg / 420 mgPhosphorus
167 mg / 1,250 mgPotassium
458 mg / 4,700 mgSodium
278 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
28 gAlcohol
0 g
Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and garlic to the pot, sautéing until softened and fragrant.
Stir in the mixed vegetables and curry powder, coating them thoroughly with the aromatics.
Pour in enough water or vegetable broth to cover the vegetables, then season with salt and pepper.
Bring the curry to a gentle boil, then reduce the heat and simmer until the vegetables are tender.
14
g52
g8
g
British
Scottish