Vegetable Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 302.1
- Total Fat: 7.1 g
- Cholesterol: 9.9 mg
- Sodium: 916.9 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 6.4 g
- Protein: 15.6 g
View full nutritional breakdown of Vegetable Curry calories by ingredient
Number of Servings: 8
Ingredients
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gredients:
Asparagus, fresh, 0.5 cup (remove)
Onions, raw, 0.75 cup, chopped (remove)
Garlic, 5 clove (remove)
Ginger Root, 2 tsp (remove)
Shallots, 6 tbsp chopped (remove)
Carrots, raw, 1 cup, chopped (remove)
*Potato, raw, 1.5 large (3" to 4-1/4" dia.) (remove)
Sweet potato, 1 cup, cubes (remove)
Zucchini, 1 cup, sliced (remove)
*cremini mushrooms, 0.76 cup (remove)
Cauliflower, raw, 1.5 cup (remove)
Green Beans (snap), 0.5 cup (remove)
Celery, raw, 0.5 cup, diced (remove)
Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips, 2 serving (remove)
*0% Greek Style Nonfat Yogurt, Plain, Trader Joe's, 4 cup (remove)
*Diamond Crystal - Kosher Salt, 6 tsp (remove)
Curry powder, 2 tbsp (remove)
*coriander, ground, 1 tsp (remove)
*Cumin (ground), 1 tsp (remove)
*Lemon Juice, 1 lemon yields (remove)
Granny smith apple - 1 med. apple, 2 serving (remove)
olive oil 2 tblsp
raisins 3/4 c.
light cream 1/2 c.
Directions
Saute onion, ginger, shallot and garlic in olive oil. Add remaining vegetables (cut into bite size pieces, and saute until softened. Combine yogurt, lemon juice, and spices. Pour over vegetables. Add raisins and mix well. Bake at 375 until tender. Serve over brown rice. Makes 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKLES-TODAY.
Number of Servings: 8
Recipe submitted by SparkPeople user SPARKLES-TODAY.
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