Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Cauliflower, raw, .5 head, medium (5-6" dia) (remove)Eggplant, fresh, .5 eggplant, peeled (yield from 1-1/4 (remove)*Summer Squash, 2 small (remove)Baked Potato (baked potatoes), 1.5 potato (2-1/3" x 4-3/4") (remove)Peas, frozen, 2 cup (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Garlic, 2 cloves (remove)Carrots, raw, 1 medium (remove)Curry powder, 3 tbsp (remove)Milk, nonfat, 1 cup (remove)Butter, salted, 1 tbsp (remove)*Flour, white, .13 cup (remove)Curry Sauce, .13 cup (8 fl oz) (remove)Granulated Sugar, 3 tsp (remove)Salt, 2 tsp
1. Use milk, flour and butter to make a white sauce, then add curry paste and sugar.
2. Mince garlic and chop all other fresh vegetables into bite size pieces.
3. In a nonstick skillet sprayed with Pam, cook veggies until crisp/tender, then add frozen peas and allow to heat through. Add curry powder and salt to taste.
4. Add white sauce mixture, stirring to distribute evenly. Let rest for a few minutes to allow flavors to marry.
Number of Servings: 10
Recipe submitted by SparkPeople user BUFFYK.
2. Mince garlic and chop all other fresh vegetables into bite size pieces.
3. In a nonstick skillet sprayed with Pam, cook veggies until crisp/tender, then add frozen peas and allow to heat through. Add curry powder and salt to taste.
4. Add white sauce mixture, stirring to distribute evenly. Let rest for a few minutes to allow flavors to marry.
Number of Servings: 10
Recipe submitted by SparkPeople user BUFFYK.
Nutritional Info Amount Per Serving
- Calories: 106.0
- Total Fat: 1.9 g
- Cholesterol: 3.6 mg
- Sodium: 551.6 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 4.2 g
- Protein: 4.6 g
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