Quick Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Eggplants, cut into 2 inch cubes3 zucchinis, 1/2 inch slices2 cups sweet potato, cut into 1 inch cubes1 large red onion, cut into thick slces2 medium red potatos, cut into quarters1 Green capsicum, cut into 8 pieces1 Red capsicum, cut into 8 pieces1 cup of whole mushrooms1 cup green beans, whole1 can diced tomatos (drained)Salt & Pepper to taste2 tblsp Curry Powder1/2 cup water
Mix all ingredients together into a large non stick pot and cover and cook over a medium heat.
Stir ocassionally, to ensure that vegetables cook through.
Salt and pepper to taste.
Vegetables are cooked when fork can scewer through without mashing vegetables.
Serve over brown rice or brown pasta
Makes 6 serves
Number of Servings: 6
Stir ocassionally, to ensure that vegetables cook through.
Salt and pepper to taste.
Vegetables are cooked when fork can scewer through without mashing vegetables.
Serve over brown rice or brown pasta
Makes 6 serves
Number of Servings: 6
Nutritional Info Amount Per Serving
- Calories: 122.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 412.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 7.2 g
- Protein: 4.5 g
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