Vegetable Curry

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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
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Number of Servings: 8


    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.


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.

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