Veggie Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cup Peas, frozen 2 cup slices Okra 5 oz Russett Potato (by KYANN22) 4 tbsp Extra Virgin Olive Oil 4 cup Del Monte Petite Cut Diced Tomatoes 0.5 cup Tomato Paste 3 cup Kitchen Basic Vegetable Stock (by IAMDIOSA)
Fry onion with curry powder (Madras or Garam Masala), then gradually add the rest of the veggies - whatever you have in the house. Add diced tomatoes and tomato paste and let everything simmer for a bit. Add grated garlic and cilantro at the end.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELBROWN2.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user HAZELBROWN2.
Nutritional Info Amount Per Serving
- Calories: 312.1
- Total Fat: 14.6 g
- Cholesterol: 0.0 mg
- Sodium: 846.4 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 11.3 g
- Protein: 8.7 g
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