Vegetable curry ready meals (without rice) are pre-prepared dishes typically containing mixed vegetables in a spiced sauce. Their nutritional profile varies widely by brand but they tend to be moderate in calories (~80–120 kcal/100g), provide useful fibre and vitamin C from the vegetables, and can be high in sodium from the sauce base. They are lower in protein than meat or legume curries unless lentils or chickpeas are included.
Boost protein and fibre by stirring in a can of drained chickpeas or lentils before serving. Check the sodium content on the label — some ready-made curry sauces contain over 1g salt per 100g, which adds up quickly across a meal.
Where Curry, vegetable, ready meal, without rice, cooked Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Chloride | 330 mg | 41% | |
| Potassium | 259 mg | 13% | |
| Vitamin A (RAE) | 112 µg | 16% | |
| Folate | 56.0 µg | 28% | |
| Phosphorus | 47.0 mg | 7% | |
| Calcium | 41.0 mg | 5% | |
| Magnesium | 19.0 mg | 5% | |
| Selenium | 2.00 µg | 4% | |
| Vitamin E (alpha-TE) | 1.97 mg | 16% | |
| Iron | 0.830 mg | 6% | |
| Niacin (B3) | 0.800 mg | 5% | |
| Pantothenic Acid (B5) | 0.360 mg | 6% | |
| Zinc | 0.300 mg | 3% | |
| Manganese | 0.260 mg | 13% | |
| Copper | 0.120 mg | 12% | |
| Vitamin B6 | 0.080 mg | 6% | |
| Thiamin (B1) | 0.060 mg | 5% | |
| Riboflavin (B2) | 0.050 mg | 4% | |
| Iodine | 3.00 µg | 2% | |
| Monounsaturated fat | 2.26 g | — | |
| Polyunsaturated fat (PUFA) | 1.52 g | — | |
| Trans fat | 0.150 g | — | |
| Sucrose | 1.10 g | — | |
| Fructose | 0.900 g | — | |
| Glucose (dextrose) | 0.900 g | — | |
| Cholesterol | 3.60 mg | — | |
| Beta-carotene | 580 µg | — | |
| Retinol (vitamin A) | 15.0 µg | 2% | |
| Biotin (Vitamin B7) | 2.50 µg | 5% | |
| Omega-6 (Linoleic acid) | 1.18 g | — | |
| Omega-3 (Alpha-linolenic acid) | 0.320 g | — | |
| Omega-6 (GLA) | 0.010 g | — |
* % Daily Value based on EU Nutrient Reference Values (NRVs). — indicates no EU NRV established.