Basic Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 173.7
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 685.3 mg
  • Total Carbs: 28.6 g
  • Dietary Fiber: 7.5 g
  • Protein: 7.0 g

View full nutritional breakdown of Basic Curry calories by ingredient
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Number of Servings: 6


    Red Potato, 3 potatoes, skin left on and chopped into bite-size pieces
    Olive Oil, 1 tbsp
    Onions, raw, 1 cup, chopped
    Garlic, 2 cloves
    *Cumin seed, ground, 1 tsp
    *Coriander seed, ground 1 tsp
    Turmeric, ground, 1 tsp
    Cardamom, ground, 1/2 tsp
    Anise Seed, 1/2 tsp
    Salt, 1 tsp or to taste
    Pepper, red or cayenne, 1 tsp
    Carrots, raw, 2 medium, chopped or sliced
    Cauliflower, raw, 1 cup: break into bite-size pieces
    *Brocoli florets, 1.5 cup
    Vegetable Broth, .5 cup
    Red Ripe Tomatoes, 2 Italian tomato, chopped
    Chick Peas (canned), 2 cup
    Coconut Milk, Light, 3 TBS


Chop Potatoes and place in a saucepan with water. Bring to a boil, reduce heat and cook about 8 minutes or until soft. Heat the olive oil in a large saucepan. Add onion, garlic, ginger and spices. Saute for 5 minutes or until onion is soft (be careful not to burn the garlic or ginger). Add the carrots, cauliflower, broccoli and stock, stirring occasionally for about 10 minutes or until vegetables are tender. Add tomato and cook for another 3 minutes. Add potato, chick peas and coconut milk. Simmer until all flavors blend together.

Serve over brown rice (not included in nutritional count).

Makes about 6, 3/4 cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user JANICEMC.

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