Red lentil vegetable curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
100 gr frozen peas230 gr frozen spinach3 medium diced carrots1 small chopped onion1 clove chopped garlic4 cups chopped eggplant1.5 medium chopped zucchini1 medium chopped tomato100 gr dry red lentilscurrry paste or powder to taste1 bouillion cubewater
makes 6 servings
chop all veggies as mentioned in the ingredient list, cook over medium heat with a bit of water and the bouillon cube, adding water as needed, it depends on the water content of your veggies.
After about 20 minutes simmering, add curry paste to taste and light cream,about .75 cup. Cook for another about 20 minutes. taste for salt and pepper, serve over basmati rice, not counted in info.
Good as leftovers, or add more water to leftovers and turn into soup.
Number of Servings: 6
Recipe submitted by SparkPeople user AKASHA66.
chop all veggies as mentioned in the ingredient list, cook over medium heat with a bit of water and the bouillon cube, adding water as needed, it depends on the water content of your veggies.
After about 20 minutes simmering, add curry paste to taste and light cream,about .75 cup. Cook for another about 20 minutes. taste for salt and pepper, serve over basmati rice, not counted in info.
Good as leftovers, or add more water to leftovers and turn into soup.
Number of Servings: 6
Recipe submitted by SparkPeople user AKASHA66.
Nutritional Info Amount Per Serving
- Calories: 139.4
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 325.9 mg
- Total Carbs: 26.5 g
- Dietary Fiber: 8.4 g
- Protein: 7.7 g
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