Veggie Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
- 4 cups of mixed veggies (carrots, potato, pumpkin, sweet potato, peas, beans, broccoli - whatever you like)- 2 tbsp curry powder- 1 tbsp garam masala- 1 crushed garlic glove- 1 onion- 1 tbsp oil- 1 tin reduced fat evaporated milk- Rice, to serve
I took this recipe straight from the wonderful Simple Savings site (www.simplesavings.com.au) and did not come up with it - I'd just like to share it and be able to calculate it for my meal plan!
It makes 2 - 4 serves (the stats are for 2, but this easily would stretch to 3 or 4 serves).
Fry the oil, onion and garlic in a wok or frying pan until the onion is golden. Throw in the veggies (all at once, unless there's potato, which takes longer) and the spices and stir fry for several minutes. If the spices start to stick or it is too dry, add water.
Add the evaporated milk, stir through, and allow to simmer for 10 - 15 minutes (I put a lid on my wok).
Serve with rice (or not, to cut down carbs).
It's a wonderfully creamy dish without having to use coconut milk or cream.
Number of Servings: 2
Recipe submitted by SparkPeople user JESSROEL.
It makes 2 - 4 serves (the stats are for 2, but this easily would stretch to 3 or 4 serves).
Fry the oil, onion and garlic in a wok or frying pan until the onion is golden. Throw in the veggies (all at once, unless there's potato, which takes longer) and the spices and stir fry for several minutes. If the spices start to stick or it is too dry, add water.
Add the evaporated milk, stir through, and allow to simmer for 10 - 15 minutes (I put a lid on my wok).
Serve with rice (or not, to cut down carbs).
It's a wonderfully creamy dish without having to use coconut milk or cream.
Number of Servings: 2
Recipe submitted by SparkPeople user JESSROEL.
Nutritional Info Amount Per Serving
- Calories: 431.0
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 356.2 mg
- Total Carbs: 81.0 g
- Dietary Fiber: 9.3 g
- Protein: 22.1 g
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