Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 tbls oil1 tsp fennel seeds2 onions, sliced1 tsp chili powder1 tbls ground coriander seeds1" piece of fresh ginger root, chopped2 eggplants, sliced1 1/2 cup frozen peas2 cups diced zuchinni1 x 8oz can diced tomatoes4 green chiles, slicedsalt
Heat the oil in a large pan, add the fennel seeds, and fry for a few seconds. Add the onions and fry until soft and golden. Add the chili powder, coriander, ginger, and salt to taste. Cook for 2 minutes stirring. Add the eggplants, peas, and zuchini and cook for 5 minutes, stirring occasionally.
Add the tomatoes, along with their juice, and the chilies to the pan, cover and simmer for 30 minutes, or until the peas and zuchinni are tender and the sauce is thick.
Number of Servings: 4
Recipe submitted by SparkPeople user TEECHFORFUN.
Add the tomatoes, along with their juice, and the chilies to the pan, cover and simmer for 30 minutes, or until the peas and zuchinni are tender and the sauce is thick.
Number of Servings: 4
Recipe submitted by SparkPeople user TEECHFORFUN.
Nutritional Info Amount Per Serving
- Calories: 196.2
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 328.8 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 13.3 g
- Protein: 7.8 g
Member Reviews