Cousin Natasha's Everything But The Kitchen Sink Vegan Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small onion chopped3 tbsp Olive oil1 small sweet potato, cubed1 large carrot chopped2 garlic cloves, minced1 cup vegetable stock1 small red pepper, chopped1 small zucchini/courgette, chopped1 400g tin chickpeas, rinsed and drained1 tsp ground tumeric1 tbsp curry powder1 tsp ground cinnamon0.75 tsp cayenne0.5 tsp salt0.25 cup raisins1 cup spinach
Serves 4
Cook the onions in the olive oil until translucent.
Add the sweet potato, garlic and carrot and cook for about 2 mins.
Add the stock, pepper, zucchini. chickpeas, spices and salt.
Stir well, then reduce heat and cover. Leave simmering for about 15 mins or until the veg is tender.
Remove from heat and add raisins and spinach.
Number of Servings: 4
Recipe submitted by SparkPeople user CSISILVERLOCK.
Cook the onions in the olive oil until translucent.
Add the sweet potato, garlic and carrot and cook for about 2 mins.
Add the stock, pepper, zucchini. chickpeas, spices and salt.
Stir well, then reduce heat and cover. Leave simmering for about 15 mins or until the veg is tender.
Remove from heat and add raisins and spinach.
Number of Servings: 4
Recipe submitted by SparkPeople user CSISILVERLOCK.
Nutritional Info Amount Per Serving
- Calories: 304.8
- Total Fat: 12.5 g
- Cholesterol: 1.8 mg
- Sodium: 695.5 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 7.6 g
- Protein: 8.2 g
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