veggie curry from scratch
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 471.8
- Total Fat: 5.1 g
- Cholesterol: 0.0 mg
- Sodium: 876.0 mg
- Total Carbs: 95.9 g
- Dietary Fiber: 11.3 g
- Protein: 18.4 g
View full nutritional breakdown of veggie curry from scratch calories by ingredient
Introduction
a tasty freshly cooked veggie curry a tasty freshly cooked veggie curryNumber of Servings: 2
Ingredients
-
2 onions
3 cloves of garlic
2 x courgettes (zucchini)
1 x red/ yellow pepper
7 muhrooms
2 tins of fresh tomatoes
tablespoon of cumin powder
table spoon of curry powder
1 inch piece of fresh ginger
small pot of creme fresh/ fromage frais
stock cube (optional)
table spoon of mango chutney (optional)
small bunch of corriander
salt and pepper to taste
Rice to serve
Directions
dry fry onions and garlic for a few minutes until onions start to go translucent. Add peppers, courgettes then after a few minutes add the mushrooms. Keep stirring so veggies do not stick.Add the cumin (seeds ok but powder is much better), and curry powder along with the ginger and fry for a minute. Add 2 x tins of tomatos and an optional spoon of mango chutney to sweeten the dish. Cook all toagter for further 15 minutes stirring occasssionally.
In the mean time cook the rice in a separate pan.
The rice will take aprox 12minutes to cook).
Just before serving add a small bunch of fresh corrainder to the curry sauce and stir. serve curry with a dollop of the creme fresh on the side .
Serve and enjoy!
Serving Size: 2 /2 people
Number of Servings: 2
Recipe submitted by SparkPeople user LOOPYLOO9.
In the mean time cook the rice in a separate pan.
The rice will take aprox 12minutes to cook).
Just before serving add a small bunch of fresh corrainder to the curry sauce and stir. serve curry with a dollop of the creme fresh on the side .
Serve and enjoy!
Serving Size: 2 /2 people
Number of Servings: 2
Recipe submitted by SparkPeople user LOOPYLOO9.