Vegetables In Chilli Mustard Sauce

1. Boil greenpeas and water in a microwave bowl for 2 minutes on HIGH.

2. Allow standing time of 5 minutes.

3. Mix onions, green chillies, cauliflower florets, carrot, french beans, mushrooms, carrot, capsicum, salt and pepper in another microwave bowl.

4. Dilute mustard paste with a little water.

5. Add to the vegetables.

6. Add tomato ketchup.

7. Add cooked peas with the water.

8. Add oil and cream.

9. Cook, covered, on HIGH, for 8-10 minutes.

10. Serve hot.

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Nutrient	Quantity
Total fats	19.7398 g
Protein	18.6301 g
Carbohydrates	81.5083 g
Energy	516.6713 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2464 g
Water	711.1667 g
Aspartic acid	2.4689 g
Calcium, Ca	164.4035 mg
Lutein + zeaxanthin	6845.8998 g
Fiber, total dietary	16.4359 g
Carotene, beta	9932.848 g
Niacin	8.6646 mg
Vitamin A, RAE	1042.6262 g
Arginine	1.1058 g
Riboflavin	0.7399 mg
Tocopherol, beta	0.0061 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	2.6817 g
Sodium, Na	93.9124 mg
Fatty acids, total saturated 16:1 undifferentiated	0.2868 g
Total lipid (fat)	19.7398 g
Manganese, Mn	2.2523 mg
Fructose	0.6196 g
Proline	0.7794 g
Fatty acids, total saturated 16:0	3.9623 g
Fatty acids, total saturated 8:0	0.5074 g
Sucrose	5.8078 g
Choline, total	103.765 mg
Sugars, total	41.4136 g
Serine	0.7361 g
Fatty acids, total saturated 10:0	0.6092 g
Fatty acids, total saturated 18:0	1.841 g
Vitamin B-6	2.0911 mg
Selenium, Se	4.7675 g
Ash	5.4688 g
Fatty acids, total saturated 18:1 undifferentiated	3.5351 g
Pantothenic acid	0.7019 mg
Phenylalanine	0.6325 g
Copper, Cu	1.3933 mg
Betaine	0.4402 mg
Thiamin	0.8455 mg
Retinol	105.472 g
Methionine	0.2452 g
Iron, Fe	9.7426 mg
Carbohydrate, by difference	81.5083 g
Phosphorus, P	429.5873 mg
Folate, total	217.4351 g
Tocopherol, gamma	0.7265 mg
Fatty acids, total saturated 4:0	0.4129 g
Lycopene	0.725 g
Alanine	0.8287 g
Cholesterol	32.768 mg
Valine	0.8177 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	1.2304 g
Glycine	0.6905 g
Carotene, alpha	2291.4364 g
Glucose (dextrose)	0.4483 g
Fatty acids, total saturated 14:0	2.1987 g
Zinc, Zn	3.2215 mg
Isoleucine	0.6525 g
Maltose	0.1233 g
Tocopherol, delta	0.0145 mg
Fatty acids, total saturated 12:0	2.6658 g
Fatty acids, total polyunsaturated	1.4777 g
Fatty acids, total saturated 14:1	0.0001 g
Leucine	1.0545 g
Tocotrienol, alpha	0.011 mg
Vitamin A, IU	19095.5351 IU
Folate, DFE	217.4351 g
Tryptophan	0.2166 g
Vitamin C, total ascorbic acid	1669.076 mg
Phytosterols	0.529 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 6:0	0.2742 g
Starch	0.8723 g
Tyrosine	0.4136 g
Vitamin B-12	0.0013 g
Vitamin K (phylloquinone)	124.5509 g
Fatty acids, total saturated	12.7631 g
Histidine	0.393 g
Fatty acids, total monounsaturated	4.0112 g
Threonine	0.7859 g
Folate, food	217.4351 g
Cryptoxanthin, beta	337.4751 g
Vitamin E (alpha-tocopherol)	5.5164 mg
Magnesium, Mg	205.0939 mg
Lysine	0.92 g
Potassium, K	2722.9848 mg
Cystine	0.3422 g
Fluoride, F	2.1486 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Red capsicum	1	0	0	0
Oil	1 tablespoon	112.128	0	12.7334
Cauliflower	0.5	0	0	0
Cream	1 tablespoon	49.5	0.9975	5.202
Carrot	1	25.01	5.8438	0.1464
Spring onion	2	0	0	0
Mushroom	5	0	0	0
Tomato ketchup	3 tablespoons	0	0	0
Mustard paste	1 tablespoon	0	0	0
black pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Green Chilies	3	269.8651	63.8231	1.3493
green pea	0.5 cup	58.725	10.4762	0.29
french bean	5	0	0	0