Veggie Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 160.7
- Total Fat: 2.6 g
- Cholesterol: 1.8 mg
- Sodium: 218.3 mg
- Total Carbs: 30.9 g
- Dietary Fiber: 6.4 g
- Protein: 5.4 g
View full nutritional breakdown of Veggie Curry calories by ingredient
Introduction
So yummy on a cold day. So yummy on a cold day.Number of Servings: 6
Ingredients
-
1 small onion, diced
2 medium carrots, diced
1 tsp butter
1 tsp olive oil
3 cloves garlic
1 small sweet potato, diced
7 small red potatoes, diced
28 oz can diced tomatoes
1 can garbanzo beans
3 tsp curry powder
1/8 tsp cayenne
1 tsp red pepper flakes
1/2 tsp turmeric
2 cups water
Directions
Put onion and carrot in the blender and puree.
Add a bit of water as necessary.
Cook garlic in butter and olive oil until slightly browned. Add carrot and onion puree and cook for a few minutes.
Add all remaining ingredients.
Cook over medium heat until potatoes begin to fall apart and mixture thickens.
You can further thicken with a cornstarch slurry if desired. Serve with rice and nan. So yummie!!
Number of Servings: 6
Recipe submitted by SparkPeople user JENNDOVER.
Add a bit of water as necessary.
Cook garlic in butter and olive oil until slightly browned. Add carrot and onion puree and cook for a few minutes.
Add all remaining ingredients.
Cook over medium heat until potatoes begin to fall apart and mixture thickens.
You can further thicken with a cornstarch slurry if desired. Serve with rice and nan. So yummie!!
Number of Servings: 6
Recipe submitted by SparkPeople user JENNDOVER.
Member Ratings For This Recipe
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1234MOM
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VXWALL1942
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MESSENE
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XMATTERS
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CASADYLIAN