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indian lunch/dinner

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Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 395 kcal 20 %
  • Fat 19 g 29 %
  • Saturated 2 g 10 %
  • Carbs 53 g 18 %
  • Fiber 19 g 75 %
  • Protein 15 g 30 %
  • Cholesterol 0 mg 0 %
  • Sodium 2857 mg 119 %
  • Calcium 325 mg 32 %
  • Magnesium 215 mg 51 %
  • Potassium 3072 mg 65 %
  • Iron 7 mg 41 %
  • Zinc 4 mg 32 %
  • Phosphorus 437 mg 62 %
  • Vitamin A 161 µg 18 %
  • Vitamin C 202 mg 224 %
  • Thiamin (B1) 3 mg 227 %
  • Riboflavin (B2) 1 mg 78 %
  • Niacin (B3) 7 mg 42 %
  • Vitamin B6 2 mg 146 %
  • Folate equivalent (total) 248 µg 62 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 6 mg 40 %
  • Vitamin K 55 µg 46 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Zucchini and Tomato Curry recipes

Ingredients

  • 1 tablespoon canola oil, plus more as needed
  • 1 teaspoon brown mustard seeds
  • 1 teaspoon whole cumin seeds
  • 1 onion, sliced
  • 4 medium zucchini, halved lengthwise and cut into 1 1/2-inch chunks
  • 1/2 serrano chile, seeded and chopped fine
  • 1 teaspoon ground coriander
  • 14 ounces canned diced tomatoes, with juice
  • 1 teaspoon salt

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