Vegetable Curry with nutritious Chart

                         Dinner Recipe with nutritious chart

Here's a simple Vegetable Curry recipe:

Ingredients:

- 2 medium onions, chopped

- 3 cloves of garlic, minced

- 1 medium ginger, grated

- 1 tablespoon curry powder

- 1 teaspoon ground cumin

- 1/2 teaspoon turmeric

- 1/2 teaspoon cayenne pepper (optional)

- 1 can (14 oz) diced tomatoes

- 1 cup mixed vegetables (bell peppers, carrots, potatoes, peas, cauliflower)

- 1 cup vegetable broth or water

- Salt and pepper, to taste

- Fresh cilantro, for garnish

Instructions:

1. Heat oil in a large pan over medium heat. Add onions and cook until softened (5 minutes).

2. Add garlic, ginger, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.

3. Stir in diced tomatoes and cook for 2-3 minutes.

4. Add mixed vegetables, vegetable broth or water, salt, and pepper. Bring to a simmer.

5. Reduce heat to low and let curry simmer, covered, for 20-25 minutes or until vegetables are tender.

6. Taste and adjust seasoning.

7. Garnish with fresh cilantro and serve over rice or with naan bread.

You can customize this recipe by using your favorite vegetables or adding protein like tofu or chickpeas. Enjoy!

                                               Nutritious Chart

Per serving (assuming 4-6 servings):

- Calories: 250-375

- Protein: 5-7g (depending on the vegetables used)

- Fat: 10-12g (mostly from oil and tomatoes)

- Saturated fat: 1-2g

- Carbohydrates: 35-45g (from vegetables, tomatoes, and broth)

- Fiber: 5-7g (from vegetables and tomatoes)

- Sugar: 5-7g (naturally occurring from vegetables and tomatoes)

- Sodium: 400-500mg (from broth and tomatoes)

- Cholesterol: 0mg (since it's a plant-based dish)

Vitamins and minerals:

- Vitamin A: 20-25% of the Daily Value (DV)

- Vitamin C: 40-50%..... Click here to read more about the nutritious Chart