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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 1.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 221.9 mg
  • Total Carbs: 44.5 g
  • Dietary Fiber: 6.4 g
  • Protein: 5.8 g

View full nutritional breakdown of Sweet Potato Vegetable Curry calories by ingredient
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Sweet Potato Vegetable Curry

Submitted by: IMVEGAN

Introduction

This is a delicious recipe. Not very Spicy. The sweet potatoes and eggplant add a nice sweetness to it. If you like it hotter, add more curry powder and 1/2 t of cayenne at the end to taste.

NOTE: The original recipe calls for coconut milk. I don't use it because it disagrees with my husband. A good lower fat alternative is rice or almond milk and 1 T coconut extract.
This is a delicious recipe. Not very Spicy. The sweet potatoes and eggplant add a nice sweetness to it. If you like it hotter, add more curry powder and 1/2 t of cayenne at the end to taste.

NOTE: The original recipe calls for coconut milk. I don't use it because it disagrees with my husband. A good lower fat alternative is rice or almond milk and 1 T coconut extract.

Number of Servings: 12

Ingredients

    Zucchini, 2 cup, sliced
    Broccoli, fresh, 2 cups
    Eggplant, fresh, 2 cup, large cubes
    Organic Diced Tomatoes, 3 cups (2 cans)
    Yukon Gold Potatoes 4 medium about 2 cups
    Carrots, raw, 2 cups
    Sweet potato, 2 cup, cubes
    Cauliflower, raw, 2 cup

    Organic Vegetable Stock, 1.5 cup (I use my homemade veggie bullion and 1.5 cups of water)
    Garlic, 4 cloves
    Ginger, ground, 1 tsp
    Smoked Paprika, 1 tbsp
    Ground Corriander, 1 tsp
    Ground Cumin, 1 tbsp
    Curry Powder 4 Tablespoons
    Cornstarch, 1 heaping tablespoon
    cayenne pepper (optional)

    Almond Breeze Almond Milk, Original, 8 oz or any milk substitute
    coconut extract, 1 tbsp
    A dash of sugar 1 Tablespoon (to replace the sweetness of coconut milk)

    * or use 1 cup of coconut milk (this will change the recipe calorie counts- add 37 calories per serving and 5 grams of fat)

Directions

This makes 12 heaping one cup servings. Recipe calculates 1 big cup curry serving over 1/2 cup of long grain brown rice.

Directions:
Cut up all of your veggies.

Stir fry the potatoes, sweet potatoes, and cauliflower in a splash of water for about 3 minutes. Add all of the spices and stir fry a minute or so more. (You may need to add some more splashes of water as you go to keep from sticking. Not too much though.) (I never use added oil to dishes. If you do you must change calorie and fat count to reflect your changes)

Add Vegetable stock, tomatoes and eggplant. Cover and simmer gently for about 20 minutes until potatoes and eggplant are almost tender.

Add zucchini and broccoli.

Mix cornstarch with almond milk and coconut extract and sugar add it to the curry stir it into the mixture and stir while it thickens a little.

Cover and simmer on super low until the broccoli and zucchini are crisp tender. Only a few minutes.

Serve hot with 1/2 cup brown rice.

Even better the next day!



Number of Servings: 12

Recipe submitted by SparkPeople user IMVEGAN.






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