Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 200.3
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 745.2 mg
  • Total Carbs: 42.8 g
  • Dietary Fiber: 10.6 g
  • Protein: 8.7 g

View full nutritional breakdown of Vegetable Curry calories by ingredient


Introduction

4 potatoes, diced and pealed
1 onion, chopped,
1 red pepper, chopped
2 carrots diced, chopped
1 can diced tomatoes
6 oz. tomato paste
3/4 cup water
2 tbsp. curry powder
2 tsp/ cumin
1/2 tsp. garlic powder
1/2 tsp. salt
3 cups cauliflower florets
10 oz. frozen peas 4 potatoes, diced and pealed
1 onion, chopped,
1 red pepper, chopped
2 carrots diced, chopped
1 can diced tomatoes
6 oz. tomato paste
3/4 cup water
2 tbsp. curry powder
2 tsp/ cumin
1/2 tsp. garlic powder
1/2 tsp. salt
3 cups cauliflower florets
10 oz. frozen peas
Number of Servings: 6

Ingredients

    4 potatoes, diced and pealed
    1 onion, chopped,
    1 red pepper, chopped
    2 carrots diced, chopped
    1 can diced tomatoes
    6 oz. tomato paste
    3/4 cup water
    2 tbsp. curry powder
    2 tsp/ cumin
    1/2 tsp. garlic powder
    1/2 tsp. salt
    3 cups cauliflower florets
    10 oz. frozen peas

Directions

Place the potatoes, onion, pepper, carrots, and tomatoes in a crock pot. Stir in the tomato paste, water, curry powder, cumin, garlic powder and salt. Mix well and add the cauliflower. Cover. Cook o low fro 8 to 9 hours. Sir in peas just before serving. Serve with basmati rice.

Number of Servings: 6

Recipe submitted by SparkPeople user HAPPYHOLBROOK.