vegetable curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Potatoes, sweet potatoes, carrots, peppers, onions, cauliflower, peas, chick peas, garlic, ginger, curry, assorted Indian spices, hot sauce.
Saute onions in olive oil until they begin to soften. Add garlic and ginger and saute a minute more. Add all vegies except peas. Add spices. Mix steadly for a few minutes to blend well. Adjust spices to meet individual taste.
Start with four cups of broth and bring curry to a boil. Reduce heat to a simmer and cook for 1 to 1/2 hours or untill veggies are fork tender. Add the remaining broth as needed to reach desired consistency.
Once vegies are all fork tender add frozen peas. Simmer another 15 minutes and enjoy! Great with Basmati rice.
Number of Servings: 12
Recipe submitted by SparkPeople user CRUZIN2LOSE.
Start with four cups of broth and bring curry to a boil. Reduce heat to a simmer and cook for 1 to 1/2 hours or untill veggies are fork tender. Add the remaining broth as needed to reach desired consistency.
Once vegies are all fork tender add frozen peas. Simmer another 15 minutes and enjoy! Great with Basmati rice.
Number of Servings: 12
Recipe submitted by SparkPeople user CRUZIN2LOSE.
Nutritional Info Amount Per Serving
- Calories: 195.7
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 277.6 mg
- Total Carbs: 37.2 g
- Dietary Fiber: 7.0 g
- Protein: 5.6 g
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