Vegetable Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 196.2
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 328.8 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 13.3 g
- Protein: 7.8 g
View full nutritional breakdown of Vegetable Curry calories by ingredient
Number of Servings: 4
Ingredients
-
3 tbls oil
1 tsp fennel seeds
2 onions, sliced
1 tsp chili powder
1 tbls ground coriander seeds
1" piece of fresh ginger root, chopped
2 eggplants, sliced
1 1/2 cup frozen peas
2 cups diced zuchinni
1 x 8oz can diced tomatoes
4 green chiles, sliced
salt
Directions
Heat the oil in a large pan, add the fennel seeds, and fry for a few seconds. Add the onions and fry until soft and golden. Add the chili powder, coriander, ginger, and salt to taste. Cook for 2 minutes stirring. Add the eggplants, peas, and zuchini and cook for 5 minutes, stirring occasionally.
Add the tomatoes, along with their juice, and the chilies to the pan, cover and simmer for 30 minutes, or until the peas and zuchinni are tender and the sauce is thick.
Number of Servings: 4
Recipe submitted by SparkPeople user TEECHFORFUN.
Add the tomatoes, along with their juice, and the chilies to the pan, cover and simmer for 30 minutes, or until the peas and zuchinni are tender and the sauce is thick.
Number of Servings: 4
Recipe submitted by SparkPeople user TEECHFORFUN.