Curry, Thai, stir-fry vegetable, takeaway and restaurant

Dernière mise à jour 4 Nov 2026

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Thai stir-fry vegetable curry is a cooked vegetable dish, described here as served by takeaways and restaurants. It provides fat, protein, carbohydrate and fibre. Per 100g, it contains 8.2g of fat, including 4g of saturated fat, along with 3.1g of fibre and 1.4g of salt. These figures are based on samples from different establishments, so individual dishes may vary.

Fibre helps support normal bowel function, while protein is needed for the growth and repair of body tissues. The salt and saturated fat content are worth noting for people monitoring their intake, particularly when the curry is eaten alongside other dishes. Full nutrient figures are provided in the tables below.

Nutrition per 100g

Nutrient	Per 100g
Energy	101 kcal
Energy	421 kJ
Graisse	8.2g
of which saturates	4g
Carbohydrate	3.3g
of which sugars	1.6g
Fibre	3.1g
Protéines	3.8g
Sel	1.4g
Eau	78g
Cholestérol	20mg

Vitamins and minerals per 100g

Nutrient	Per 100g
Vitamin A (retinol equivalent)	89µg
Vitamine D	0µg
Vitamine E	1.5mg
Vitamine C	3mg
Thiamin (B1)	0.02mg
Niacin (B3)	0.7mg
Vitamine B6	0.09mg
Vitamine B12	0µg
Folate	3µg
Calcium	28mg
Fer	1.7mg
Magnésium	21mg
Phosphorus	54mg
Potassium	207mg
Sodium	570mg
Zinc	0.4mg
Copper	0.1mg
Sélénium	4µg
Iodine	15µg

Other types of curry

Food	Calories per 100g	Protein per 100g	Fat per 100g	Fibre per 100g
Curry, chicken, Thai green, takeaway and restaurant	119 kcal	8.8g	8.7g	2.6g
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, fish and vegetable, Bangladeshi, homemade	118 kcal	9.1g	8.7g	–
Curry, vegetable, takeaway	105 kcal	2.5g	7.4g	–
Curry, black gram, whole and red kidney bean, homemade	94 kcal	4.5g	5g	–
Curry, cauliflower and potato, homemade	60 kcal	2.6g	2g	2.1g
Curry, chick pea dahl and spinach, with butter, homemade	182 kcal	6.4g	12g	–
Curry, chick pea, whole and potato, homemade	119 kcal	5.9g	5.4g	–
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, courgette and potato, homemade	96 kcal	1.8g	5.9g	–
Curry, egg and potato, homemade	138 kcal	7.5g	9.3g	1.1g
Curry, lentil, red/masoor dahl and mung bean dahl, homemade	116 kcal	4.8g	6.7g	–
Curry, lentil, red/masoor dahl and tomato, Punjabi, homemade	93 kcal	3.2g	5.5g	–
Curry, lentil, red/masoor dahl and tomato, with butter, homemade	104 kcal	4.3g	5.3g	–
Curry, lentil, red/masoor dahl, mung bean dahl and tomato, homemade	92 kcal	4.4g	4.3g	–

About these figures

Values are per 100g of the food as described (10 sub-samples, 2 from different establishments in each of 5 regions). "Trace" means only a very small amount was found. Nutrients that were not measured are not shown. Salt is calculated from sodium.

Lectures complémentaires et références

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

Historique de l'article

Les informations sur cette page sont rédigées et examinées par des cliniciens qualifiés.

Article également disponible en Anglais, Allemand, Espagnol, Français, Italien, Portugais, Hindi, Hébreu, Arabe, and Suédois.

4 Nov 2026 | Dernière version
3 Nov 2026 | Publié à l'origine

Curry, Thai, stir-fry vegetable, takeaway and restaurant

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