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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 96.3
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 180.5 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.4 g

View full nutritional breakdown of Curried Veg calories by ingredient
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Curried Veg

Submitted by: SELDOMBITES

Introduction

This is delicious served with rice and makes a filling low calorie meal. Replace the chicken stock with vegetable stock for a vegetarian option. This is delicious served with rice and makes a filling low calorie meal. Replace the chicken stock with vegetable stock for a vegetarian option.
Number of Servings: 6

Ingredients

    415g Green Beans
    160g pumpkin, chopped
    1 onion, chopped
    1 carrot, sliced
    1 cup chicken stock
    420g tinned fruit salad, including juice
    2 Tbsp curry powder
    1 Tbsp vegetable oil

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Directions

1. Heat the oil in a pan.
2. Add the onion and fry until just before cooked.
3. Add the pumpkin and carrot and fry for a minute or two.
4. Add the stoch and simmer until the veges are just cooked.
5. Add the beans and fry until cooked / defrosted.
6. Add the fruit salad (including juice) and stir until heated through.
7. Add the curry and stir through.
8. Serve on a bed of rice

Makes 6 equal serves.

Number of Servings: 6

Recipe submitted by SparkPeople user FAIRYWHISPERS.






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