Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
* 1 Clove of garlic, finely chopped* 1 cm Fresh ginger, finely chopped* 1 tsp Ground cumin* 1/4 tsp Ground coriander* 1/2 tsp Ground turmeric* 1 Potato, peeled and cubed* 1 Eggplant, cubed* 1/2 Small cauliflower, divided into florets* 50g Green beans, sliced* 1 Green chilli, finely chopped* 100ml Coconut milk (can be made with light milk for fewer calories)* 225g Tomatoes, skinned and chopped* 50g Cashew nuts (I used dry roasted unsalted for this recipe)
1. Lightly fry the garlic, ginger and spices until soft.
2. Boil the potato cubes for 5 minutes and add to the spices. Add the remaining vegetables and the chilli. Fry for 10 minutes, stirring occasionally.
3. Stir in the coconut milk and tomatoes and simmer for 20 minutes, stirring occasionally.
4. Stir the cashew nuts into the curry, and serve immediately over brown rice.
*
makes four servings
*
(reproduced without permission from crazysquirrel.com)
Number of Servings: 4
Recipe submitted by SparkPeople user ALIAGOGO.
2. Boil the potato cubes for 5 minutes and add to the spices. Add the remaining vegetables and the chilli. Fry for 10 minutes, stirring occasionally.
3. Stir in the coconut milk and tomatoes and simmer for 20 minutes, stirring occasionally.
4. Stir the cashew nuts into the curry, and serve immediately over brown rice.
*
makes four servings
*
(reproduced without permission from crazysquirrel.com)
Number of Servings: 4
Recipe submitted by SparkPeople user ALIAGOGO.
Nutritional Info Amount Per Serving
- Calories: 226.5
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 29.7 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 7.2 g
- Protein: 6.5 g
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