Veggie Curry


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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
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So yummy on a cold day. So yummy on a cold day.
Number of Servings: 6


    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


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.


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