Summer Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 162.8
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 404.4 mg
- Total Carbs: 36.0 g
- Dietary Fiber: 12.4 g
- Protein: 7.0 g
View full nutritional breakdown of Summer Vegetable Curry calories by ingredient
Introduction
This is a great recipe for those extra summer vegetables. I generally used more of everything and do a big pot that will carry us for two or three days. Don’t forget the cauliflower because this is what finishes this dish. Dried black or kidney beans also adds a nice touch. This is a great recipe for those extra summer vegetables. I generally used more of everything and do a big pot that will carry us for two or three days. Don’t forget the cauliflower because this is what finishes this dish. Dried black or kidney beans also adds a nice touch.Number of Servings: 6
Ingredients
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2 tbsp olive oil (I prefer the extra virgin)
2 medium garlic cloves
1 inch piece ginger root, pealed and chopped
2 tbsp curry powder (or to taste)
1 lb butternut squash, pealed and diced into 1 inch pieces
1 head cauliflower, broken into florets
1 medium zucchini, sliced
1 medium red pepper, julienne
1/4 lb uncooked green beans
3 ½ cups canned tomatoes
2 cups (approx.) vegetable or chicken bouillon
2 tbsp cilantro
salt and pepper to taste
Directions
1. Heat olive oil in a large sauce pan or soup pot. Saute onion, garlic, and ginger until softened, but not browned (3 to 4 minutes)
2. Add curry powder and stir well. Add vegetables, tomatoes, bouillon and ½ tbsp cilantro. Stir until boiling. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).
3. Season to taste and garnish with remaining cilantro.
Makes 6 servings
Cook’s tips: I also use a verity of dried beans that I soak overnight. When I don’t have fresh green beans I use frozen.
Number of Servings: 6
Recipe submitted by SparkPeople user DISENSI.
2. Add curry powder and stir well. Add vegetables, tomatoes, bouillon and ½ tbsp cilantro. Stir until boiling. Reduce heat and simmer, covered, until vegetables are tender (about 45 minutes).
3. Season to taste and garnish with remaining cilantro.
Makes 6 servings
Cook’s tips: I also use a verity of dried beans that I soak overnight. When I don’t have fresh green beans I use frozen.
Number of Servings: 6
Recipe submitted by SparkPeople user DISENSI.