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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 247.5
  • Total Fat: 4.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 381.2 mg
  • Total Carbs: 47.5 g
  • Dietary Fiber: 12.5 g
  • Protein: 8.1 g

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

Submitted by: WAHZOE

Introduction

You can change up the vegetables to fit what you have available.
Nutritional info will change a bit but not all that much.
You can change up the vegetables to fit what you have available.
Nutritional info will change a bit but not all that much.

Number of Servings: 4

Ingredients

    1 Tbsp. vegetable oil
    2 C. chopped onions
    3 cloves garlic, minced
    1 Tbsp curry powder
    1 tsp. ground cinnamon
    1 tsp. ground ginger
    1 tsp. ground turmeric
    0.5 t.sp ground cumin
    3 Cups. carrot chunks (1-inch pieces)
    3 Cups. green beans (2-inch pieces)
    2 Cups. cubed potatoes (1-inch pieces)
    2 Cups. tomato wedges
    1 Cups. peas, fresh or frozen
    0.5 tsp. salt, or to taste

Directions

1. In a 4-qt. Saucepan, heat the oil/margarine or oil over medium heat.
Add the onions and garlic; cook stirring until onions are transparent, about 2 minutes.
Stir in the curry powder, cinnamon, ginger, turmeric, and cumin until absorbed.
Add 2 cups water; bring to a boil

2. Add the carrots, greens beans, potatoes, tomato wedges, and peas.
Bring to a boils; reduce heat and simmer uncovered, 30 minutes or until vegetables are soft.
Stir in salt.

Note: Add .25 - .5 t. ground cayenne pepper for a spicier version.

Serving Size: makes 6 portions

Number of Servings: 4

Recipe submitted by SparkPeople user WAHZOE.






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