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Easy Curried Vegetables


Many Indian curry recipes involve frying the spices first to develop a richer flavor. This recipe uses a simpler preparation method, but still gives you flavorful vegetables to go with whatever meat you are serving.

2 c No Salt Added Tomatoes
2 c Zucchini,Sliced
1/2 c Onion,Coarsely Chopped
1 T Curry Powder

Combine ingredients in a saucepan. Cook over medium heat until onion and zucchini are tender.

Yield: 4 Servings

Sodium Category: VeryLowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 4

Amount Per Serving
Calories 44
Calories from Fat 4

% Daily Values *

Total Fat 0 gr
  Saturated Fat 0 gr
  Polyunsaturated Fat 0 gr
  Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 15 mg
Potassium 482 mg
Carbohydrates 10 gr
  Dietary Fiber 2.8gr
Protein 2 gr
1%
0%
 
 
0%
1%
12%
3%
11%
 

Vitamin A
Vitamin C
Calcium
Iron
19%
40%
6%
8%

* Percent Daily Values are based on
a 2000 calorie diet

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