Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup, cubes Eggplant, fresh 450 grams Potato, raw 226 grams Cauliflower, raw 226 grams Mushrooms, fresh 1 medium (2-1/2" dia) Onions, raw 2 tbsp Olive Oil 6 tsp Garlic 3 tsp Paprika 1 tbsp Curry powder 1.75 cup Campbell's Real Stock (salt reduced) Chicken (by NZAILSA) 1.5 cup Del Monte Diced Tomatoes, No Salt Added 1 tbsp Sainsbury's Cornflower (by SQUASHED_BANANA) 0.7 cup Milk, SO Delicious® Coconut Milk, unsweetened, 1 cup serving
chop veggies into 1/2 inch pieces. Leave mushrooms in big chunks.
Add oil to pan, cook garlic, onion, mushrooms first. Then add all veggies, canned tomatoes, and stock - simmer for 30 minutes. Then mix cornstarch with coconut milk, add to cooked veggies.
Serving Size: makes a huge amount, likely 6 big bowls
Number of Servings: 6
Recipe submitted by SparkPeople user DCONS001.
Add oil to pan, cook garlic, onion, mushrooms first. Then add all veggies, canned tomatoes, and stock - simmer for 30 minutes. Then mix cornstarch with coconut milk, add to cooked veggies.
Serving Size: makes a huge amount, likely 6 big bowls
Number of Servings: 6
Recipe submitted by SparkPeople user DCONS001.
Nutritional Info Amount Per Serving
- Calories: 165.4
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 234.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 6.1 g
- Protein: 5.4 g
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