Rainbow Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
*Canola Oil, 4 tbsp Onions, raw, 1 large (chopped)Garlic, 3 cloves Ginger Root, 1 tsp or more, fresh grated preferredCurry powder, 2 tsp *Ground cumin seed, 1 tsp Cardamom, ground, .25 tsp Cinnamon, ground, 2 tsp *1 Cinnamon Stick, 1Canned Tomatoes, 1 can diced with liquidUnsweetened coconut Milk, 1 cup (can use whole can for a more pronounced coconut flavor)Salt, .5 tsp or to taste*Potato, raw, 4 small (1-3/4" to 2-1/2" dia.), diced - I use Yukon goldSweet potato, 2 sweetpotato, 5" long, dicedCabbage, fresh, 3 cup, chopped finely Peas, frozen, 2 cupBeans, red kidney, 1 can, drained and rinsed
Heat oil in large skillet or wok. Add onion and cook, stirring, for 5 min. Add garlic and ginger, and cook for 2 min. Add spices and cook for 30 sec. Stir in tomatoes, coconut milk, and salt. Mix well. Add all but peas and beans, and cook, covered, for 20 min or until potatoes are soft. Add peas and beans, and cook until warm through. Serve over brown rice.
Serving Size: Makes 8 large servings
Serving Size: Makes 8 large servings
Nutritional Info Amount Per Serving
- Calories: 298.2
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 369.7 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 8.4 g
- Protein: 12.3 g
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