Curried Vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 285.1
  • Total Fat: 12.8 g
  • Cholesterol: 0.9 mg
  • Sodium: 1,233.6 mg
  • Total Carbs: 36.2 g
  • Dietary Fiber: 9.1 g
  • Protein: 10.5 g

View full nutritional breakdown of Curried Vegetables calories by ingredient
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Taken From The Garden of Vegan. Can be made into a pie Taken From The Garden of Vegan. Can be made into a pie
Number of Servings: 4


    2 medium carrots chopped
    1 small onion chopped
    2 stalks celery chopped
    1 large bell pepper chopped
    2 tbsp olive oil
    2 cups cauliflower, chopped
    1 cup peas-fresh or frozen
    1 can chickpeas, drained
    2 cloves garlic, minced
    3 tsp curry powder
    2 small tomatoes, chopped
    0.5 cup vegetable stock
    1.5 tsp salt
    0.5 tsp pepper
    2 tbsp peanut butter


-Heat the oil

-Saute the carrots, onion, celery and pepper until the onion is translucent.

-Add the cauliflower, chickpeas, garlic and curry. Cook for around 5 mins.

-Add the tomatoes, stock, salt and pepper. Reduce heat and simmer until cauliflower is tender-about 10 mins

-Remove from heat and stir in peanut butter.

Serving Size: Makes four servings

Number of Servings: 4

Recipe submitted by SparkPeople user CSISILVERLOCK.

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