Curried Vegetables with Eggs
Source: EatingWell Magazine, Holiday Issue 1995
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Reheat before continuing.
162 calories; protein 11g; carbohydrates 14.3g; dietary fiber 4.8g; sugars 7.4g; fat 8g; saturated fat 2g; cholesterol 186mg; vitamin a iu 946.8IU; vitamin c 49.8mg; folate 68.7mcg; calcium 90.1mg; iron 2.5mg; magnesium 41.3mg; potassium 737.6mg; sodium 340.7mg; thiamin 0.7mg.
2 1/2 starch, 2 1/2 vegetable, 1/2 medium-fat meat substitute, 1/2 fat