Mixed bean & veg curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Kind of an approximation. In no regular order. Beans, red kidney, 2 cup (remove) Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup (remove) Chickpeas (garbanzo beans), 2 cup (remove) Mixed Vegetables, frozen, .25 package (10 oz) (remove) Yogurt, plain, low fat, 1 cup (8 fl oz) (remove) *Curry Paste - Green Thai Curry - Thai Kitchen, 100 gram(s) (remove) Spices (remove) Vegetable Broth, 4 cup (remove)
First chop onions, then cook until soft in curry paste and spices. (Optional: add diced garlic & ginger at this point. May need to add a little olive oil - not much). Use medium-high heat and cook until onions start to soften. Then add beans (kidney and garbanzo) and broth, bring to boil and turn down to let liquid simmer for a little while. Cook 20 minutes, or thereabouts, until both beans start to soften. Add mixed veg & cook for 7 min more. Add yogurt, reduce heat to low, stir & cook until warmed through, and remove from heat.
Serving Size: Makes roughly 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEDEAREBORN.
Serving Size: Makes roughly 6 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MEDEAREBORN.
Nutritional Info Amount Per Serving
- Calories: 232.2
- Total Fat: 1.9 g
- Cholesterol: 2.5 mg
- Sodium: 1,191.1 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 10.1 g
- Protein: 11.6 g
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