Imbolc Cleansing Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 tbsp olive oil2 tbsp good curry powder1/2 tbsp whole mustard seeds1 medium onion4 cloves garlic1 can lite coconut milk2 cups water1 large sweet potato, diced1 large yam, diced1 large potato, diced8 oz. baby carrots, cut into small rounds2 cups green beans, cut into 1 inch pieces1 1/2 cups frozen or fresh peas
Heat the oil in a large pot. Add the curry and mustard seeds and stir until the seeds begin to pop. Add the onion and saute until just softened. Add the garlic and saute for 1-2 minutes more. Add the coconut milk and water and stir to combine. Cook on medium high heat until mixture begins to boil. Then reduce heat and add carrots and all potatoes. Cover and simmer for about 20 minutes, or until vegetables are near-tender. Uncover, add green beans and simmer until all vegetables are tender. Add peas and simmer for 5 minutes more, or until peas are heated through. Serve.
Serving Size: Makes about ten 1.25 cup servings, or 6 hearty 2-cup servings (for curry worshippers and super hungry folks)
Number of Servings: 10
Recipe submitted by SparkPeople user MCKERR68.
Serving Size: Makes about ten 1.25 cup servings, or 6 hearty 2-cup servings (for curry worshippers and super hungry folks)
Number of Servings: 10
Recipe submitted by SparkPeople user MCKERR68.
Nutritional Info Amount Per Serving
- Calories: 133.0
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 60.8 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 3.9 g
- Protein: 3.6 g
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