Basic Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Red Potato, 3 potatoes, skin left on and chopped into bite-size piecesOlive Oil, 1 tbspOnions, raw, 1 cup, choppedGarlic, 2 cloves*Cumin seed, ground, 1 tsp*Coriander seed, ground 1 tspTurmeric, ground, 1 tspCardamom, ground, 1/2 tspAnise Seed, 1/2 tsp Salt, 1 tsp or to tastePepper, red or cayenne, 1 tspCarrots, raw, 2 medium, chopped or slicedCauliflower, raw, 1 cup: break into bite-size pieces*Brocoli florets, 1.5 cup Vegetable Broth, .5 cupRed Ripe Tomatoes, 2 Italian tomato, choppedChick Peas (canned), 2 cupCoconut Milk, Light, 3 TBS
Chop Potatoes and place in a saucepan with water. Bring to a boil, reduce heat and cook about 8 minutes or until soft. Heat the olive oil in a large saucepan. Add onion, garlic, ginger and spices. Saute for 5 minutes or until onion is soft (be careful not to burn the garlic or ginger). Add the carrots, cauliflower, broccoli and stock, stirring occasionally for about 10 minutes or until vegetables are tender. Add tomato and cook for another 3 minutes. Add potato, chick peas and coconut milk. Simmer until all flavors blend together.
Serve over brown rice (not included in nutritional count).
Makes about 6, 3/4 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JANICEMC.
Serve over brown rice (not included in nutritional count).
Makes about 6, 3/4 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user JANICEMC.
Nutritional Info Amount Per Serving
- Calories: 173.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 685.3 mg
- Total Carbs: 28.6 g
- Dietary Fiber: 7.5 g
- Protein: 7.0 g
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