Roasted Vegetable Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 229.2
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 316.8 mg
  • Total Carbs: 31.4 g
  • Dietary Fiber: 6.6 g
  • Protein: 4.4 g

View full nutritional breakdown of Roasted Vegetable Curry calories by ingredient
Submitted by:


Number of Servings: 6

Ingredients

    Sweet Potato
    Potato
    Eggplant
    Red pepper
    Onion
    Garlic
    Spinach
    Cauliflower
    Crushed Tomatoes
    Curry Powder
    Vegetable Broth
    Tumeric
    Cumin
    Oil
    Coconut Milk

Directions

Wash, peel and cube: sweet potato, potato and eggplant. Cube red pepper and wash and cut cauliflower into small florets. Toss in bowl with 1/2 of the oil and roast in preheated oven 25 minutes or until potatoes are tender. In a large skillet use other 1/2 of the oil and over low heat sautee garlic and onion until tender and lightly browned, add the crushed tomatoes, curry, tumeric, cumin and simmer for 5 mins over low heat. Add roasted vegetables, coconut milk and spinach to skillet and stir well. Serve as you desire.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MAUREENN9994.

Rate This Recipe