Veggie Curry
- Number of Servings: 6
Ingredients
1 small onion, diced2 medium carrots, diced1 tsp butter1 tsp olive oil3 cloves garlic1 small sweet potato, diced7 small red potatoes, diced28 oz can diced tomatoes1 can garbanzo beans3 tsp curry powder1/8 tsp cayenne1 tsp red pepper flakes1/2 tsp turmeric2 cups water
Put onion and carrot in the blender and puree.
Add a bit of water as necessary.
Cook garlic in butter and olive oil until slightly browned. Add carrot and onion puree and cook for a few minutes.
Add all remaining ingredients.
Cook over medium heat until potatoes begin to fall apart and mixture thickens.
You can further thicken with a cornstarch slurry if desired. Serve with rice and nan. So yummie!!
Number of Servings: 6
Recipe submitted by SparkPeople user JENNDOVER.
Add a bit of water as necessary.
Cook garlic in butter and olive oil until slightly browned. Add carrot and onion puree and cook for a few minutes.
Add all remaining ingredients.
Cook over medium heat until potatoes begin to fall apart and mixture thickens.
You can further thicken with a cornstarch slurry if desired. Serve with rice and nan. So yummie!!
Number of Servings: 6
Recipe submitted by SparkPeople user JENNDOVER.
Nutritional Info Amount Per Serving
- Calories: 160.7
- Total Fat: 2.6 g
- Cholesterol: 1.8 mg
- Sodium: 218.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.4 g
- Protein: 5.4 g
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