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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 301.1
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 885.4 mg
  • Total Carbs: 63.3 g
  • Dietary Fiber: 11.1 g
  • Protein: 9.9 g

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

Submitted by: RAINBOWACTIVIST

Introduction

http://www.yumsugar.com/2448237 http://www.yumsugar.com/2448237
Number of Servings: 4

Ingredients

    4 medium carrots, sliced
    2 medium potatoes, cut into 1/2-inch cubes
    1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
    8 ounces fresh green beans, cut into 1-inch pieces
    1 cup coarsely chopped onion
    3 cloves garlic, minced
    2 tablespoons quick-cooking tapioca
    2 teaspoons curry powder
    1 teaspoon ground coriander
    1/4 to 1/2 teaspoon crushed red pepper
    1/4 teaspoon salt
    1/8 teaspoon ground cinnamon
    1 14-ounce can vegetable broth or chicken broth
    1 14-1/2-ounce can diced tomatoes, undrained
    Hot cooked rice (Not Accounted for in Nutritional Info.)

Directions

1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. Stir in undrained tomatoes. Cover; let stand for 5 minutes.
4. Serve over hot cooked rice.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user RAINBOWACTIVIST.






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