Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 287.0
- Total Fat: 21.1 g
- Cholesterol: 0.0 mg
- Sodium: 821.8 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 4.5 g
- Protein: 4.7 g
View full nutritional breakdown of Vegetable Curry calories by ingredient
Introduction
Not including rice, this is a coconut based sauce with yellow curry, I also add garlic chili sauce (tomato based), but didn't see it listed. Good with chicken as well, and/or substitute cauliflower for potatoes for an even healthier version. Not including rice, this is a coconut based sauce with yellow curry, I also add garlic chili sauce (tomato based), but didn't see it listed. Good with chicken as well, and/or substitute cauliflower for potatoes for an even healthier version.Number of Servings: 6
Ingredients
-
1 lb. small potatoes, washed and cubed
2 tbsp olive oil
1 medium onion, diced
1 cup carrot slices
0.5 cup fresh or frozen peas
2 cups peeled and cubed zucchini (2 small or 1 large)
1.5 cans coconut milk (unsweetened)
3 cloves garlic minced
3 tsp fresh grated ginger
2 tsp salt
curry powder and chili sauce to taste (for me, almost 2 tbsp each)
pepper to taste
Directions
1: start by boiling potatoes and while they are cooking, prep other veggies.
2: in a large pot on med/hi heat, cook onions in olive oil with a dash of pepper.
3: Add coconut milk, curry powder, salt, garlic and ginger, bring to boil and reduce to medium heat.
4: Drain potatoes when fork tender, add to pot along with carrots and zucchini.
5: Stir occasionally, add peas and adjust flavor when carrots and zucchini are tender. Turn off heat and let cool for a few minutes.
Best served with rice or naan, and get creative with your ingredients! Try crushed pineapple or raisins, cauliflower, bell peppers, or lentils.
Serving Size: makes 6 small bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user MODIFIEDANCER.
2: in a large pot on med/hi heat, cook onions in olive oil with a dash of pepper.
3: Add coconut milk, curry powder, salt, garlic and ginger, bring to boil and reduce to medium heat.
4: Drain potatoes when fork tender, add to pot along with carrots and zucchini.
5: Stir occasionally, add peas and adjust flavor when carrots and zucchini are tender. Turn off heat and let cool for a few minutes.
Best served with rice or naan, and get creative with your ingredients! Try crushed pineapple or raisins, cauliflower, bell peppers, or lentils.
Serving Size: makes 6 small bowl servings
Number of Servings: 6
Recipe submitted by SparkPeople user MODIFIEDANCER.