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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 147.4
  • Total Fat: 3.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 73.6 mg
  • Total Carbs: 28.8 g
  • Dietary Fiber: 8.1 g
  • Protein: 6.0 g

View full nutritional breakdown of Curried Mixed vegitable calories by ingredient
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Curried Mixed vegitable

Submitted by: ZOIIEE
Curried Mixed vegitable

Introduction

very coulorful and low fat very coulorful and low fat
Number of Servings: 8

Ingredients

    Ingredients:


    Cabbage, fresh, 1 head, large (about 7" dia) (remove)
    Green Peppers (bell peppers), 1 cup, strips (remove)
    Yellow Peppers (bell peppers), 1 pepper, large (3-3/4" long, 3" dia) (remove)
    Peppers, sweet, red, raw, sliced, 1 cup (remove)
    *Potato, raw, 1 large (3" to 4-1/4" dia.) (remove)
    Peas and carrots, frozen, 1 package (10 oz) (remove)
    Green Beans (snap), 1 cup (remove)
    Cilantro, raw, 1 tbsp (remove)
    Olive Oil, 1 tbsp (remove)
    Garlic, 6 cloves (remove)
    Ginger Root, 1 tsp (remove)
    *Cumin seed, 1 tbsp (remove)
    *Fennel seed, 1 tbsp (remove)
    Yellow Mustard, 1 tsp or 1 packet (remove)
    Turmeric, ground, 1 tsp (remove)
    Curry powder, 1 tbsp (remove)
    Salt and pepper to taste
    *Lemon Juice, 1 lemon yields (remove)


Directions


In a large skillet add olive oil, Garlic, ginger, cumin seeds, fennel seeds, yellow mustard. Lightly brown the whole seeds. Make sure they do not burn. add sliced potato, cook it for few min until it changes color, add green, red yellow peppers, cook for few min, cabbage, cook for few min until it becomes soft, add peas and carrots, add curry powder, turmeric, salt and pepper to taste, stir fry on low heat until all vegetables are crunchy soft, add one lemon juice at the end
Enjoy with Chapattis, Purri, Nan, tortilla or pita


Number of Servings: 8

Recipe submitted by SparkPeople user ZOIIEE.






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