Vegetarian Sausage and Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tsp Canola Oil1 large Onion, thinly sliced2 cloves Garlic, crushed2 tsp Ginger Root, grated3 tsp Curry powder, (your choice on strength)1 tsp Turmeric, ground2 3/4 cups Butternut Squash, chopped into @ 1 inch cubes1 3/4 cups Crushed Tomatoes,5 cups Cauliflower, raw, broken into bite sized florets1 1/2 cups Zucchini, cut into @ 1 inch pieces4 to 5 cups Baby Spinach, fresh, 10 1/2 oz (300 grams) Vegetarian Sausages cut into 1 inch pieces1 1/2 cups of vegetable stock made with 4 tsp low sodium soup bouillon cubes or granules2 tblspn Low Sodium Ketchup
Heat oil in non stick skillet, add onion, garlic and ginger. Cook for 2 minutes or until onion is softened. Add spices, cook, stirring until aromatic.
Add stock and pumpkin. Bring to the boil, reduce heat and simmer for 5 minutes. Add tomatoes, cauliflower and zucchini. Bring to the boil, reduce heat to low, cover and simmer 15 minutes or until tender.
Add spinach, ketchup and sausage pieces. Cook uncovered until sausages are heated through.
Serve with rice or naan bread (not included in caloric information)
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Add stock and pumpkin. Bring to the boil, reduce heat and simmer for 5 minutes. Add tomatoes, cauliflower and zucchini. Bring to the boil, reduce heat to low, cover and simmer 15 minutes or until tender.
Add spinach, ketchup and sausage pieces. Cook uncovered until sausages are heated through.
Serve with rice or naan bread (not included in caloric information)
Number of Servings: 4
Recipe submitted by SparkPeople user FLOWERDALEJEWEL.
Nutritional Info Amount Per Serving
- Calories: 285.1
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 758.9 mg
- Total Carbs: 53.4 g
- Dietary Fiber: 13.0 g
- Protein: 15.2 g
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