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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 281.8
  • Total Fat: 3.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 470.6 mg
  • Total Carbs: 57.2 g
  • Dietary Fiber: 13.2 g
  • Protein: 12.2 g

View full nutritional breakdown of Curry - Vegetarian calories by ingredient
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Curry - Vegetarian

Submitted by: KELLYDEAL1


Number of Servings: 8

Ingredients

    1 T. EVOO
    1 Onion
    6 cloves garlic
    2 carrots
    3 parsnips
    1 large sweet potato
    1 head cauliflower
    8 oz. mushrooms
    1.5 C peas
    1 lg can chicpeas
    .5 oz fresh spinach
    .5 C. veggie stock
    2 C. fresh bean sprouts
    28 oz can crushed tomatoes
    1-2 T. curry powder
    1-2 T. Garam masala
    2 T. brown sugar
    salt, pepper to taste

Directions

1. Cook onions in olive oil over med-high heat until translucent. Add carrots and sweet potato. Cook until heated through.
2. Add parsnips and cauliflower. Cook until heated through.
3. Add mushrooms and peas. Cook until heated through.
4. Turn heat down to med-low. Add garlic, curry powder, garam masala, brown sugar, salt and pepper. Cook until fragrant (approx 1 minute).
5. Deglaze the pot with veggie stock. Add crushed tomatoes. Turn heat to high until it begins to boil.
6. Turn heat back down to medium and cook for about 5 mins.
7. Add chickpeas and bean sprouts. Cook for 5-10 minutes.
8. Add chopped spinach just before turning off heat.
9. Season with salt, pepper and spices as needed. Fresh chopped basil may be added at end for additional flavor complexity.

Serving Size: makes 8 huge servings

Number of Servings: 8

Recipe submitted by SparkPeople user KELLYDEAL1.






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