Quick Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 122.6
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 412.4 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 7.2 g
- Protein: 4.5 g
View full nutritional breakdown of Quick Vegetable Curry calories by ingredient
Introduction
This recipe is quick to make for vegans, or for meat lovers just grill a steak (beef/port/lamb), slice and throw into vegetable mix and serve over a bed of rice or pasta. You may use any vegetables that you have in the fridge/pantry. This recipe is quick to make for vegans, or for meat lovers just grill a steak (beef/port/lamb), slice and throw into vegetable mix and serve over a bed of rice or pasta. You may use any vegetables that you have in the fridge/pantry.Number of Servings: 6
Ingredients
-
2 Eggplants, cut into 2 inch cubes
3 zucchinis, 1/2 inch slices
2 cups sweet potato, cut into 1 inch cubes
1 large red onion, cut into thick slces
2 medium red potatos, cut into quarters
1 Green capsicum, cut into 8 pieces
1 Red capsicum, cut into 8 pieces
1 cup of whole mushrooms
1 cup green beans, whole
1 can diced tomatos (drained)
Salt & Pepper to taste
2 tblsp Curry Powder
1/2 cup water
Directions
Mix all ingredients together into a large non stick pot and cover and cook over a medium heat.
Stir ocassionally, to ensure that vegetables cook through.
Salt and pepper to taste.
Vegetables are cooked when fork can scewer through without mashing vegetables.
Serve over brown rice or brown pasta
Makes 6 serves
Number of Servings: 6
Stir ocassionally, to ensure that vegetables cook through.
Salt and pepper to taste.
Vegetables are cooked when fork can scewer through without mashing vegetables.
Serve over brown rice or brown pasta
Makes 6 serves
Number of Servings: 6