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Curry, vegetable, with yogurt, UK type, homemade

Last updated 4 Nov 2026

Meets Patient’s editorial guidelines

This homemade UK-style vegetable curry is a cooked dish made with mixed vegetables and yoghurt. It provides carbohydrate and fat, alongside some protein and a range of vitamins and minerals. Per 100g, it contains 4.7g of carbohydrate, 4g of fat, 2.2g of protein and 12mg of vitamin C. These values describe the supplied recipe; the amounts in other homemade versions will depend on the ingredients used.

Vitamin C supports normal immune function and helps the body absorb iron from plant foods. For people monitoring salt or saturated fat intake, the amounts in a curry can vary with added salt, cooking fats and the type of yoghurt used. Full nutrient figures for this recipe are in the tables below.

Nutrition per 100g

Nutrient

Per 100g

Energy

64 kcal

Energy

266 kJ

Fat

4g

of which saturates

0.39g

Carbohydrate

4.7g

of which sugars

4g

Protein

2.2g

Salt

0.04g

Water

86g

Cholesterol

0.2mg

Vitamins and minerals per 100g

Nutrient

Per 100g

Vitamin A (retinol equivalent)

302µg

Vitamin D

Trace

Vitamin C

12mg

Thiamin (B1)

0.08mg

Riboflavin (B2)

0.06mg

Niacin (B3)

0.3mg

Vitamin B6

0.14mg

Vitamin B12

Trace

Folate

19µg

Calcium

44mg

Iron

0.84mg

Magnesium

17mg

Phosphorus

51mg

Potassium

276mg

Sodium

15mg

Zinc

0.3mg

Copper

0.04mg

Selenium

1µg

Other types of curry

Food

Calories per 100g

Protein per 100g

Fat per 100g

Fibre per 100g

Curry, chick pea dahl and spinach, with vegetable oil, homemade

201 kcal

6.3g

14g

–

Curry, chick pea, whole and tomato, Gujerati, with vegetable oil, homemade

238 kcal

7.7g

15g

–

Curry, chick pea, whole and tomato, Punjabi, with vegetable oil, homemade

112 kcal

5.6g

4.9g

–

Curry, lentil, red/masoor dahl and tomato, with vegetable oil, homemade

113 kcal

4.3g

6.3g

–

Curry, lentil, red/masoor dahl and vegetable, UK type, homemade

112 kcal

5.7g

3.8g

–

Curry, lentil, red/masoor dahl, with vegetable oil, homemade

173 kcal

7.6g

7.9g

–

Curry, pigeon pea dahl, with vegetable oil, homemade

116 kcal

4.6g

5.5g

–

Curry, vegetable, in sweet sauce, UK type, homemade

51 kcal

1.3g

2.1g

–

Curry, chick pea dahl and spinach, with butter, homemade

182 kcal

6.4g

12g

–

Curry, chick pea, UK type, homemade

109 kcal

5.9g

3.5g

–

Curry, chick pea, whole and tomato, Gujerati, with butter ghee, homemade

237 kcal

7.7g

14g

–

Curry, chick pea, whole and tomato, Punjabi, with butter, homemade

107 kcal

5.6g

4.3g

–

Curry, chick pea, whole, Gujerati type, homemade

183 kcal

9.7g

7.6g

–

Curry, egg, in sweet sauce, UK type, homemade

112 kcal

6.3g

7.3g

–

Curry, egg, with butter, homemade

135 kcal

5.4g

11g

1.4g

Curry, egg, with rapeseed oil, homemade

149 kcal

5.3g

12g

1.4g

Curry, lentil, red/masoor dahl and tomato, with butter, homemade

104 kcal

4.3g

5.3g

–

Curry, lentil, red/masoor dahl, with butter, homemade

161 kcal

7.6g

6.6g

–

Curry, pigeon pea dahl with tomatoes and peanuts, homemade

121 kcal

6.9g

3.3g

–

Curry, pigeon pea dahl, with butter, homemade

108 kcal

4.6g

4.7g

–

About these figures

Values are per 100g of the food as described (Recipe. Basic UK-type curry. Mixed vegetables with yogurt.). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Further reading and references

  • Public Health England. McCance and Widdowson's The Composition of Foods Integrated Dataset 2021. GOV.UK.

Article history

The information on this page is written and peer reviewed by qualified clinicians.

Article also available in English, German, Spanish, French, Italian, Portuguese, Hindi, Hebrew, Arabic, and Swedish.

  • 4 Nov 2026 | Latest version
  • 3 Nov 2026 | Originally published