veggie curry from scratch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 onions3 cloves of garlic2 x courgettes (zucchini)1 x red/ yellow pepper7 muhrooms2 tins of fresh tomatoestablespoon of cumin powdertable spoon of curry powder1 inch piece of fresh gingersmall pot of creme fresh/ fromage fraisstock cube (optional)table spoon of mango chutney (optional)small bunch of corriandersalt and pepper to tasteRice to serve
dry fry onions and garlic for a few minutes until onions start to go translucent. Add peppers, courgettes then after a few minutes add the mushrooms. Keep stirring so veggies do not stick.Add the cumin (seeds ok but powder is much better), and curry powder along with the ginger and fry for a minute. Add 2 x tins of tomatos and an optional spoon of mango chutney to sweeten the dish. Cook all toagter for further 15 minutes stirring occasssionally.
In the mean time cook the rice in a separate pan.
The rice will take aprox 12minutes to cook).
Just before serving add a small bunch of fresh corrainder to the curry sauce and stir. serve curry with a dollop of the creme fresh on the side .
Serve and enjoy!
Serving Size: 2 /2 people
Number of Servings: 2
Recipe submitted by SparkPeople user LOOPYLOO9.
In the mean time cook the rice in a separate pan.
The rice will take aprox 12minutes to cook).
Just before serving add a small bunch of fresh corrainder to the curry sauce and stir. serve curry with a dollop of the creme fresh on the side .
Serve and enjoy!
Serving Size: 2 /2 people
Number of Servings: 2
Recipe submitted by SparkPeople user LOOPYLOO9.
Nutritional Info Amount Per Serving
- Calories: 471.8
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 876.0 mg
- Total Carbs: 95.9 g
- Dietary Fiber: 11.3 g
- Protein: 18.4 g
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