Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
* Olive oil, 2T * Onions, 1 medium, sliced * Ginger Root, 1 tsp, grated * Garlic, 3 cloves, pressed * Cumin powder, 1 tsp * Curry powder, 1 tbsp * Coconut Milk, 12-14 oz can * Vegetable Broth, .5 cup * Carrots, raw, 2 medium * Zucchini, 2 cups, sliced * Portabella Mushrooms, baby, 5-6 * Celery, raw, 1 stalk * Potato, raw, 2 * Broccoli, raw, 2 cups * Spinach, fresh, 3 cups * Rice of choice, cooked (I use wild blend)
Makes about 8 1-cup servings.
Heat oil over medium heat. Add onion, cook until soft, stirring often.
Stir in garlic, ginger, cumin & curry. Stir constantly for 2 minutes, or until spices give off aroma.
Stir in coconut milk. Stir occasionally until thickens slightly. Add broth.
Add veggies, except spinach. Stir well, cover & simmer 25 mins, or until veggies are tender.
* If too thick, add a little water. If too thin, simmer for few mins uncovered.
Add spinach, stir occasionally until wilted.
Serve warm with rice.
Number of Servings: 8
Recipe submitted by SparkPeople user RGASAK.
Heat oil over medium heat. Add onion, cook until soft, stirring often.
Stir in garlic, ginger, cumin & curry. Stir constantly for 2 minutes, or until spices give off aroma.
Stir in coconut milk. Stir occasionally until thickens slightly. Add broth.
Add veggies, except spinach. Stir well, cover & simmer 25 mins, or until veggies are tender.
* If too thick, add a little water. If too thin, simmer for few mins uncovered.
Add spinach, stir occasionally until wilted.
Serve warm with rice.
Number of Servings: 8
Recipe submitted by SparkPeople user RGASAK.
Nutritional Info Amount Per Serving
- Calories: 175.8
- Total Fat: 12.4 g
- Cholesterol: 0.0 mg
- Sodium: 92.2 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
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