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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 114.4
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 31.0 mg
  • Total Carbs: 17.3 g
  • Dietary Fiber: 6.0 g
  • Protein: 5.7 g

View full nutritional breakdown of Jenny's freezer Vegetarian curry calories by ingredient
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Jenny's freezer Vegetarian curry

Submitted by: JSANGSTER7

Introduction

I make a HUGE crockpot of this and then freeze single portions in bags. I have one for lunch most days. Making a large amount helps to keep the fat content down, this is because the oil needed to cook the spices would be just about the same if I was making a smaller amount. I make a HUGE crockpot of this and then freeze single portions in bags. I have one for lunch most days. Making a large amount helps to keep the fat content down, this is because the oil needed to cook the spices would be just about the same if I was making a smaller amount.
Number of Servings: 16

Ingredients

    500g yellow split peas
    200g green split peas
    2 large stalks celery
    2 carrots
    1 parsnip
    1 large kumera (sweet potato)
    2 large onions
    6 - 10 cloves of garlic
    1 tablespoon grated fresh ginger
    1 can diced tomatoes in juice
    2 1/2 liters water or stock
    3 tbsp canola or rice bran oil
    salt to taste

    SPICES:
    1 tbsp black mustard seeds
    1 tbsp cumin
    1 tbsp ground coriander seed
    1 tbsp garam masala
    1.5 tbsp tumeric
    2 tsp chili powder

Tips

You can use any veges you have on hand in this recipe, however this will slightly alter the nutritional information.
If you find the curry is not spicy enough, you can add more by lightly cooking extra spices in a little oil in a frying pan, then adding to the slow cooker.


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Directions

In a large (18 cup capacity) crockpot or slow cooker, put split peas, lentils and chopped veges.
In a dry frying pan, add mustard seeds. Heat gently until they start popping. Pour into a mortar and crush.
Add 2 tablespoons of the oil to a frying pan. Add chopped onion and saute until soft. Add ginger, garlic, mustard seeds and spices with 1 tablespoon of oil. Cook gently and stir occasionally to prevent spices from burning. Once fragrant, add half a liter of water (or stock) and stir to loosen any spices from the pan. Pour in to slow cooker. Add remaining water/stock and can of tomatoes. If using water, you may need to add salt, this can be added at the end of cooking.
Leave on low over night or longer (10-16 hours).

Serving Size: makes 16 serves (1 cup per serve)






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