Vegetarian Coconut Curry

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 241.5
  • Total Fat: 7.7 g
  • Cholesterol: 3.0 mg
  • Sodium: 564.5 mg
  • Total Carbs: 36.1 g
  • Dietary Fiber: 9.0 g
  • Protein: 8.7 g

View full nutritional breakdown of Vegetarian Coconut Curry calories by ingredient


Introduction

A lovely mild coconut based curry. To shorten the prep time, I run all of the vegetables thru my food processor's slicing option. A lovely mild coconut based curry. To shorten the prep time, I run all of the vegetables thru my food processor's slicing option.
Number of Servings: 10

Ingredients

    1 TB EVOO
    2 tsp corriander
    2 tsp cumin
    2 onions
    4 carrots peeled and sliced thin (1 LB)
    4 parsnips peeled and sliced thin (1LB) with core removed
    4 cloves garlic minced
    1 TB minced ginger
    2 tsp tumeric
    1 piece cinnamon stick
    900 ml (large container) vegetable stock
    1 (19 floz) can chick peas drained and rinsed.
    (optional) 1 long red chile pepper finely chopped (or 1/2 tsp cayenne pepper dissolved in 1 TB lemon juice) - for heat
    1/2 a 10 oz bag of fresh spinach stems removed and torn up
    1 can (400 ml) coconut milk

Directions

In a hot deep saute pan, heat oil, add garlic, then onion, carrots and parsnips. Stirring cook for about 6 min. Add rest of spices and cinnamon stick. Stir for 1 min. Add vegetable stock, and bring to boil. Add sweet potatoes and chick peas.
Simmer for 1/2 hr - 1 hr. Add chili pepper (if using). Add spinach in batches until it is all covered and wilted. Add coconut milk. Simmer for another 20 min. Serve on rice with Naan bread.

Makes about 10 cups - nutrition based on 1 cup serving.



Serving Size: makes 10 - 1 cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user KOOLCHIK.