Improved Creamy Curried Veggies

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4 of 5 (2)

Nutritional Info

Servings Per Recipe: 2
Amount Per Serving
Calories: 175.8

Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 788.8 mg
Total Carbs: 30.8 g
Dietary Fiber: 7.4 g
Protein: 10.8 g

View full nutritional breakdown of Improved Creamy Curried Veggies calories by ingredient

Introduction

A lower calorie and fat version A lower calorie and fat version

Minutes to Prepare: 20

Minutes to Cook: 25

Number of Servings: 2

Ingredients

1/2 large onion, sliced

3 cloves garlic, minced

1 1/2 large carrots, diced

2 T water

1/2 medium potato, cubed

3/4 C cauliflower florets, sliced (broccoli)

4 mushrooms, sliced

1/2 T curry posder

1/4 t cumin

1/4 t turmeric

dash of cayenne pepper

1/2 Cup soy milk or tofu

1/2 C peas

1 1/2 T soy sauce

Directions

In a sauce pan, saute the onions, garlic, and carrots in water on medium- high heat until the onions become translucent. Add the vegetables, curry, cumin, tumeric, and cayenne, stirring often so they don't stick to the pan. Cooking for 2-4 minutes. Add the tofu/soyu milk, cover and reduce the heat to medium-low. Simmer for 10-20 minutes, stirring occasionally, until potatoes can be peirced easily with a fork. Stir in the peas and soy sauce and cook uncovered on medium-high heat stirring constatnly until the liquid has thickened.

Serve over rice or noodles.

Number of Servings: 2

Recipe submitted by SparkPeople user HILLRUNNER.