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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 153.2
  • Total Fat: 5.0 g
  • Cholesterol: 1.4 mg
  • Sodium: 560.3 mg
  • Total Carbs: 18.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.9 g

View full nutritional breakdown of Big Veggie Curry calories by ingredient
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Big Veggie Curry

Submitted by: INSANEVANE

Introduction

Huge curry with a variety of veggies and lentils, and low on calories. Great with wholegrain basmati rice. Huge curry with a variety of veggies and lentils, and low on calories. Great with wholegrain basmati rice.
Number of Servings: 4

Ingredients

    ▲1 tbsp olive oil
    ▲3 tbsp curry powder
    ▲2 garlic cloves, grated/pressed
    ▲1tbsp vegetable boullion powder
    ▲750ml water, boiled
    ▲400g can chopped tomatoes
    ▲100g red lentils, dry

    And lots of veggies such as those below:

    ▲1 large onion
    ▲3 carrots, small
    ▲1 courgette, medium
    ▲1 red bell pepper
    ▲1 green bell pepper
    ▲50g kale

Tips

► Use your favourite veggies in place of these or try different combinations for variety.
► If you like creamier curries you can stir in some low-fat natural yogurt at the end of cooking.


Directions

1) Thinly slice the carrots (the slicer on a cheese-grater works well), chop all the other vegetables into chunks and make up the boullion with 750ml of boiling water.

2) Heat the oil in a large wok and fry the garlic and spices.

3) Add all the chopped, fresh veggies (except any leafy green ones) to the wok and stirfry in the spices until they start to soften.

4) Stir in the stock, can of tomatoes and the red lentils and simmer for 35 minutes.

5) Stir in the kale (or other leafy greens) and simmer for a further 10 minutes.

6) Serve with wholegrain basmati rice, or a naan bread.

Serving Size: Makes 4 generous servings

Number of Servings: 4

Recipe submitted by SparkPeople user INSANEVANE.






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