Everything but the Kitchen Sink Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 341.7
  • Total Fat: 11.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 751.3 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 7.9 g

View full nutritional breakdown of Everything but the Kitchen Sink Vegetable Curry calories by ingredient
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Taken from Dolce La Vegan Taken from Dolce La Vegan
Number of Servings: 4


    1 small onion chopped
    3 tbsp olive oil
    1 small sweet potatoe cubed
    1 large carrot chopped
    2-3 garlic cloves minced
    1 cup vegtable stock
    1/2 small pepper
    1/2 small zucchini
    1 400g tin of chickpeas
    1 tsp turmeric
    1 tbsp curry powder
    1 tsp cinnamon
    3/4 tsp cayenne
    1/2 tsp salt
    1/4 cup raisins
    1 cup spinach


Serves 4

1) In a large saucepan saute the onions until they are translusent.

2) Add the sweet potatoes, carrot, garlic and saute for a further 2 mins

3) Add the stock, red peppers, zucchini, chickpeas, tumeric, curry, cinnamon, cayenne and salt. Stir well

4) Reduce heat and cover. SImmer for 10-15 mins.

Number of Servings: 4

Recipe submitted by SparkPeople user TEENYTINYPIP.

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Member Ratings For This Recipe

  • Incredible!
    1 of 1 people found this review helpful
    Great recipe! I added cooked chicken to this recipe and tripled the spices. I added chopped frozen spinach at the end. It is very spicy and delicious! Will definitely make again. - 8/15/11

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  • Incredible!
    1 of 1 people found this review helpful
    Very good and tasty dish, especially if you like vegetables! I also like that it can be modified easily, like I added grape tomatoes to mine rather then raisins, and it tasted fantastic. Thanks for the great recipe! - 6/6/11

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  • Rally good dish. Just confused as to where the raisins and spinach went in the end? - 2/15/13

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