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Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 107.5
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.8 mg
  • Total Carbs: 12.9 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Curried Vegetables calories by ingredient
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Curried Vegetables

Submitted by: HELANAB86
Curried Vegetables

Introduction

This recipe is adapted from food blogger Aimee at Simple Bites (here). I've changed this recipe a lot, but I think the early version that to this curried vegetables recipe warrants documenting. Aimee's slow cooker technique is great if you're looking to cook ahead of time, and her less seasoned version is great for people who don't love spicy foods or kids with discerning palates. This recipe is adapted from food blogger Aimee at Simple Bites (here). I've changed this recipe a lot, but I think the early version that to this curried vegetables recipe warrants documenting. Aimee's slow cooker technique is great if you're looking to cook ahead of time, and her less seasoned version is great for people who don't love spicy foods or kids with discerning palates.
Number of Servings: 7

Ingredients

    *2 tsps. pepper

    *3 tsps. cumin

    *3 tsps. coriander

    *4 tsps. turmeric

    *2 tsps. salt

    *6 cloves garlic, peeled and pressed

    *4-inch cube ginger, peeled and roughly chopped

    *1 onion, peeled and quartered

    *2 tbls. olive oil

    *1 (14-oz.) can coconut milk, whole fat

    *2 tbls. cornstarch

    *1 (10-oz.) bag frozen vegetables

    *1/2 cup baby carrots

    *1 (8-oz.) container sliced mushrooms

    *1 leek, thinly sliced

    *Salt and pepper, to taste

Directions

1. Combine first five ingredients in a bowl and mix together. Set aside.

2. In a food processor, pulse together next three ingredients until a paste forms. Transfer paste to a large skillet and warm over medium heat with olive oil. Cook for several minutes and add spice blend. Cook mixture for three more minutes.

3. Add coconut milk and corn starch to skillet and mix to combine. Add next four ingredients, mix, and season to taste with salt and pepper. Cover pan and simmer for fifteen to twenty minutes or until vegetables are tender. Taste and season with more salt and pepper as necessary. Serve curried vegetables over rice and enjoy.

Serving Size: makes 6 - 8 servings

Number of Servings: 7

Recipe submitted by SparkPeople user HELANAB86.






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