Curried Vegetables
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
Introduction
Taken From The Garden of Vegan. Can be made into a pie Taken From The Garden of Vegan. Can be made into a pieNumber of Servings: 4
Ingredients
-
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
Directions
-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.
-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.