Cauliflower, Peas, and Spinach Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 180.5
- Total Fat: 12.2 g
- Cholesterol: 0.0 mg
- Sodium: 44.9 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 4.2 g
- Protein: 6.0 g
View full nutritional breakdown of Cauliflower, Peas, and Spinach Curry calories by ingredient
Introduction
Eat over brown rice.Add/substitute vegetables to suit preferences or pantry. Eat over brown rice.
Add/substitute vegetables to suit preferences or pantry.
Number of Servings: 8
Ingredients
* Cauliflower, raw, 1 head, medium (5-6" dia) (remove)
* Peas, fresh, .5 cup (remove)
* Spinach, fresh, 4 cup (remove)
* Onions, raw, .5 cup, chopped (remove)
* Red Ripe Tomatoes, 3 medium whole (2-3/5" dia) (remove)
* Garlic, 3 cloves (remove)
* Ginger Root, 1 tsp (remove)
* *LO Salt (low sodium high potassium) (UK) (a pinch weighs 0.25 grams), 2 gram(s) (remove)
* Curry powder, 2 tsp (remove)
Directions
Saute mustard seeds in olive oil till they "pop".
Add onions, garlic, and ginger.
Add spices to saute mix.
Add tomatoes, hard vegetables (cauliflower) and 3-4 cups water.
Cook until vegetables are soft and water has reduced to saucy consistency.
Add leafy/soft vegetables and roasted nuts.
Turn off heat.
Serve over rice.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMBYRD.
Add onions, garlic, and ginger.
Add spices to saute mix.
Add tomatoes, hard vegetables (cauliflower) and 3-4 cups water.
Cook until vegetables are soft and water has reduced to saucy consistency.
Add leafy/soft vegetables and roasted nuts.
Turn off heat.
Serve over rice.
Number of Servings: 8
Recipe submitted by SparkPeople user TAMBYRD.