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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 287.0
  • Total Fat: 21.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 821.8 mg
  • Total Carbs: 23.7 g
  • Dietary Fiber: 4.5 g
  • Protein: 4.7 g

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

Submitted by: MODIFIEDANCER

Introduction

Not including rice, this is a coconut based sauce with yellow curry, I also add garlic chili sauce (tomato based), but didn't see it listed. Good with chicken as well, and/or substitute cauliflower for potatoes for an even healthier version. Not including rice, this is a coconut based sauce with yellow curry, I also add garlic chili sauce (tomato based), but didn't see it listed. Good with chicken as well, and/or substitute cauliflower for potatoes for an even healthier version.
Number of Servings: 6

Ingredients

    1 lb. small potatoes, washed and cubed
    2 tbsp olive oil
    1 medium onion, diced
    1 cup carrot slices
    0.5 cup fresh or frozen peas
    2 cups peeled and cubed zucchini (2 small or 1 large)
    1.5 cans coconut milk (unsweetened)
    3 cloves garlic minced
    3 tsp fresh grated ginger
    2 tsp salt
    curry powder and chili sauce to taste (for me, almost 2 tbsp each)
    pepper to taste

Directions

1: start by boiling potatoes and while they are cooking, prep other veggies.

2: in a large pot on med/hi heat, cook onions in olive oil with a dash of pepper.

3: Add coconut milk, curry powder, salt, garlic and ginger, bring to boil and reduce to medium heat.

4: Drain potatoes when fork tender, add to pot along with carrots and zucchini.

5: Stir occasionally, add peas and adjust flavor when carrots and zucchini are tender. Turn off heat and let cool for a few minutes.

Best served with rice or naan, and get creative with your ingredients! Try crushed pineapple or raisins, cauliflower, bell peppers, or lentils.



Serving Size: makes 6 small bowl servings

Number of Servings: 6

Recipe submitted by SparkPeople user MODIFIEDANCER.






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