Everything but the Kitchen Sink Vegetable Curry
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
Submitted by: TEENYTINYPIP
Introduction
Taken from Dolce La Vegan Taken from Dolce La VeganNumber of Servings: 4
Ingredients
-
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
Directions
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.
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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