Big Veggie Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
▲1 tbsp olive oil▲3 tbsp curry powder▲2 garlic cloves, grated/pressed▲1tbsp vegetable boullion powder▲750ml water, boiled▲400g can chopped tomatoes▲100g red lentils, dryAnd lots of veggies such as those below:▲1 large onion▲3 carrots, small▲1 courgette, medium▲1 red bell pepper▲1 green bell pepper▲50g kale
1) Thinly slice the carrots (the slicer on a cheese-grater works well), chop all the other vegetables into chunks and make up the boullion with 750ml of boiling water.
2) Heat the oil in a large wok and fry the garlic and spices.
3) Add all the chopped, fresh veggies (except any leafy green ones) to the wok and stirfry in the spices until they start to soften.
4) Stir in the stock, can of tomatoes and the red lentils and simmer for 35 minutes.
5) Stir in the kale (or other leafy greens) and simmer for a further 10 minutes.
6) Serve with wholegrain basmati rice, or a naan bread.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user INSANEVANE.
2) Heat the oil in a large wok and fry the garlic and spices.
3) Add all the chopped, fresh veggies (except any leafy green ones) to the wok and stirfry in the spices until they start to soften.
4) Stir in the stock, can of tomatoes and the red lentils and simmer for 35 minutes.
5) Stir in the kale (or other leafy greens) and simmer for a further 10 minutes.
6) Serve with wholegrain basmati rice, or a naan bread.
Serving Size: Makes 4 generous servings
Number of Servings: 4
Recipe submitted by SparkPeople user INSANEVANE.
Nutritional Info Amount Per Serving
- Calories: 153.2
- Total Fat: 5.0 g
- Cholesterol: 1.4 mg
- Sodium: 560.3 mg
- Total Carbs: 18.2 g
- Dietary Fiber: 6.0 g
- Protein: 4.9 g
Member Reviews