Easy Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 232.7
  • Total Fat: 5.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 48.6 mg
  • Total Carbs: 36.8 g
  • Dietary Fiber: 10.5 g
  • Protein: 9.1 g

View full nutritional breakdown of Easy Vegetable Curry calories by ingredient


Introduction

Serve over rice or noodles and sprinkle fresh cilantro on top. Can also include some cashews or peanuts, but niether of those ingredients are included in nutritional calculation. Serve over rice or noodles and sprinkle fresh cilantro on top. Can also include some cashews or peanuts, but niether of those ingredients are included in nutritional calculation.
Number of Servings: 4

Ingredients

    1 medium onion, cut into 1 inch pieces
    1 tsp. vegetable oil
    1Tbls. red curry paste
    1 cup unsweetened lite coconut milk
    1 cup water
    1 sweet potato, about 1/2-3/4 lb., cut into 1 inch chunks
    1 small head cauliflower, cut into 1 inch chunks
    1, 15.5 oz. can chickpeas, rinsed and drained

    Optional: fresh cilantro, chopped peanuts or cashews (not included in nutritional calculation.

Directions

Cut onion, sweet potato, and cauliflower into 1 inch pieces. Using a large saucepan, saute onion in 1 tsp. of vegetable oi, (I used canola). Cook for a -5 minutes until soft, then add red curry paste. Cook for another minute. Add coconut milk and 1 cup water. Bring to a slow boil. Add salt and pepper to taste. Add sweet potato and cauliflower. Cook until vegetables are tender, but not soft. Be careful to not over cook. Add drained and rinsed chickpeas and continue to cook until chickpeas are heated through.

Number of Servings: 4

Recipe submitted by SparkPeople user LABELSON.