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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.0
  • Total Fat: 2.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 305.4 mg
  • Total Carbs: 21.4 g
  • Dietary Fiber: 5.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Diabetic Savory Vegetable Curry calories by ingredient
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Diabetic Savory Vegetable Curry

Submitted by: RD03875

Introduction

Serve with rice AND 1/3 CUP CHOPPED DRY ROASTED PEANUTS THAT ARE NOT ADDED TO THE NUTRITION COUNTS. Serve with rice AND 1/3 CUP CHOPPED DRY ROASTED PEANUTS THAT ARE NOT ADDED TO THE NUTRITION COUNTS.
Number of Servings: 6

Ingredients

    NOTE: This recipe uses NONSTICK VEGETABLE COOKING SPRAY, RED POTATOES, CUMIN POWDER, CORIANDER POWDER, salt free seasoning
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    Nonstick vegetable cooking spray
    1 TBS Olive Oil,
    1 cup chopped Onion
    3 cloves minced Garlic
    2 cups sliced carrots
    4 cups Cauliflower
    1 cup RED Potato
    1 1/2 cups Vegetable Broth
    1 tsp Curry powder
    1/2 tsp Cumin POWDER
    1/2 TSP Coriander powder
    2 TBS Flour
    3/4 CUP PLAIN EVERY DAY Water
    2 MEDIUM Tomatoes chopped
    1TBS chopped fresh Parsley
    1/2 cup frozen Peas

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Directions

In a large saucepan sprayed with nonstick vegetable cooking spary add olive oil, chopped onion and garlic. Saute for 2-3 minutes.
Add sliced carrots, cauliflower, potatoes, vegetable broth, curry powder, cumin and coriander. Bring to a boil, cover and reduce heat to simmer, cooking for 20-25 mionutes ur until vegetables are tender.
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Mix flour with water in a small bowl and add to sauce pan.
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Add tomatoes, parsley, green peas and salt free seasoning. Stir for 3-4 minutes until liquid is thickened.
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SERVE OVER HOT COOKED RICE AND TOP WITH CHOPPED DRY-ROASTED PEANUTS.

Makes 6-8 1 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user RD03875.






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