Mixed Vegetable Curry
by a UK based family originating in Bangladesh
Fat
Saturated Fat
Sugar
Salt
We do not recommended this recipe as a healthy choice. The recipe for this traditional dish was collected from households as part of the South Asian Food Survey, and many households continue to cook it this way. There may be room for improvement — consider alternate recipes that may be available for this dish.
Serves: 2
Ingredients
250 g frozen mixed vegetable
6 tbsp vegetable oil
1 large onion, chopped
2 small potatoes, peeled and diced
1 large green chilli, chopped
1/2 tsp salt
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
This recipe uses boiled vegetables but it's healthier if you cook the veg in the pot with the potatoes and spices. Cook them lightly to help preserve vitamin C. Serve with a side salad and a glass of unsweetened orange juice and you will get 3 of your recommended 5-a-day fruit and vegetables in just one sitting!
Cooking Guide
1. Boil the vegetables.
2. Heat the oil and fry the onions, potatoes, chilli and salt.
3. Add the boiled vegetables to the potato mixture, adjust spices and heat through.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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