Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 300.0
- Total Fat: 2.0 g
- Cholesterol: 0.0 mg
- Sodium: 15.7 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 8.5 g
- Protein: 8.5 g
View full nutritional breakdown of Vegetable Curry calories by ingredient
Number of Servings: 6
Ingredients
-
Potato, 5 small chopped into 1inch cubes
Baby Courgette, sliced
Onions 1 large chopped
Peppers, sweet, red, fresh, 1 small chopped
Yellow Peppers, 1 small chopped
Cumin seed, 1 tsp
Chickpeas 130g,
Cannellini Beans, 200 gram(s)
Cayenne Pepper , 1 tsp
Coriander seed, 1 tsp
Garlic, 1 tsp
Chilli Peppers, 3
Vegetable Stock Cube, 2 cubes
Aubergine, 300 gram
Salt & Black pepper to taste
Directions
Mix stock cubes with 900mls boiling water.
Put all ingredients into a large saucepan and bring to the boil.
Simmer for 35-40 minutes, until potatoes are soft.
Serve with boiled rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNEHESP.
Put all ingredients into a large saucepan and bring to the boil.
Simmer for 35-40 minutes, until potatoes are soft.
Serve with boiled rice.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LYNNEHESP.