Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 202.3
  • Total Fat: 4.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 320.6 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 8.8 g
  • Protein: 7.6 g

View full nutritional breakdown of Vegetable Curry calories by ingredient
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This is very similar to Chef Meg's Veg Curry, but with a few changes. This is very similar to Chef Meg's Veg Curry, but with a few changes.
Number of Servings: 8


    1 tbsp canola oil
    4 medium carrots (about 2 cups), sliced
    1⁄4-inch thick
    1 onion, thinly sliced
    3 garlic cloves, peeled and thinly sliced
    2 tbsp curry powder
    1⁄2 tsp cayenne
    1⁄2 tsp turmeric
    12 oz cauliflower, chopped into florets
    8 ounces fresh or frozen green beans
    3 cups canned chickpeas, drained and
    2 large tomatoes, diced (1 cup)
    2 cups vegetable stock
    1⁄2 cup frozen peas
    1⁄2 cup light coconut milk


1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.

Serving Size: 8 one cup servings

TAGS:  Vegetarian Meals |

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