Summer vegetable curry with mango
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp cooking oil1 c. water2 tsp salt1 tsp curry powder1 tsp garam masala1 med. onion, finely chopped2 cloves garlic, finely chopped1 md. tomato, chopped1 md. potato, diced1 1/2 c. diced eggplant1 1/2 c diced fresh pumpkin1 mango without skin and seed, diced
Chop and dice all vegetables and mango. Heat oil in a large pan. Sautee onions and garlic until slightly clear. Add tomatoes, salt and spices. Mix with a little water. Add the potatoes and pumpkin first and cook over medium heat about 5 minutes. Add eggplant and mango to pan with remaining water. Simmer on medium heat about 10 minutes or until all vegetables are tender. Let stand 5 minutes for the sauce to thicken.
Eat as a side dish or a meal. I usually eat this as my lunch and sount it as 2 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MAREN_MN.
Eat as a side dish or a meal. I usually eat this as my lunch and sount it as 2 servings.
Number of Servings: 4
Recipe submitted by SparkPeople user MAREN_MN.
Nutritional Info Amount Per Serving
- Calories: 159.9
- Total Fat: 7.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,318.1 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.2 g
- Protein: 2.8 g
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