Veggie curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large onion - diced4 shallots - diced4 medium potatoes - diced3 cloves of garlic - crushedpunnet.380g mushrooms - sliced1tbs tomato pureehalf a bag of spinach cut up into strips.2 veg oxo cubes in water - I used about a pint2tbs of your favourite curry powder - I used tikka one day and madras another.Oil for cooking.2 cups of rice.
Prepare everything ready for cooking.
Add onions, garlic and shallots to your pan and saute for about 5 mins. You can use any oil you want for your dietary needs as long as the onions cook.
Add your diced potato and cook for a few minutes more.
Add your mushrooms and cook for a few minutes more.
Add tomato puree, oxo cubes in water and your curry power.
Salt and pepper to taste.
Stir well, bring to the boil then reduce to a simmer for about 15 mins.
(Whilst doing this put rice in a separate pan and cook as the instructions (mine was 18 mins)).
Add spinach and cook for another 3-4 mins.
Check potato is soft enough, drain rice and serve.
Serving Size: feeds 4
Number of Servings: 4
Recipe submitted by SparkPeople user VPLMOO.
Add onions, garlic and shallots to your pan and saute for about 5 mins. You can use any oil you want for your dietary needs as long as the onions cook.
Add your diced potato and cook for a few minutes more.
Add your mushrooms and cook for a few minutes more.
Add tomato puree, oxo cubes in water and your curry power.
Salt and pepper to taste.
Stir well, bring to the boil then reduce to a simmer for about 15 mins.
(Whilst doing this put rice in a separate pan and cook as the instructions (mine was 18 mins)).
Add spinach and cook for another 3-4 mins.
Check potato is soft enough, drain rice and serve.
Serving Size: feeds 4
Number of Servings: 4
Recipe submitted by SparkPeople user VPLMOO.
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 25.8 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 3.9 g
- Protein: 7.2 g
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