Vegetable Curry w/ Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Olive Oil 2 tbspPotato, raw, 1 medium (2-1/4" to 3-1/4" dia.)Red Ripe Tomatoes, 2 medium diced Sweet potato, dicedIndian, Aromatic Basmati Rice, aprox 1 1/2 cup, uncooked rinsed wellOnions, raw, 1 cup, choppedGarlic, 3 tsp Ginger Root, 3 tsp Mixed Vegetables, frozen, .25 package (10 oz) 2 chicken breasts halves, skinless, boneless
makes 6 servings
Heat oil in 5 qt pan or larger.
Saute onions, garlic, and ginger for a few minutes. Put in chicken and add about 2 cups of water. Let cook until meat is cooked.
Add tomato, potato, sweet potato, and frozen veggies. Let boil for about 5 minutes. Add another cup of water along with the rice.
Let boil for about 5 minutes and lower heat.
Simmer for 20 minutes or so until rice is fully cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user D9MOM4.
Heat oil in 5 qt pan or larger.
Saute onions, garlic, and ginger for a few minutes. Put in chicken and add about 2 cups of water. Let cook until meat is cooked.
Add tomato, potato, sweet potato, and frozen veggies. Let boil for about 5 minutes. Add another cup of water along with the rice.
Let boil for about 5 minutes and lower heat.
Simmer for 20 minutes or so until rice is fully cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user D9MOM4.
Nutritional Info Amount Per Serving
- Calories: 212.4
- Total Fat: 5.3 g
- Cholesterol: 22.8 mg
- Sodium: 40.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.9 g
- Protein: 12.3 g
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