Rainbow Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 298.2
  • Total Fat: 11.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 369.7 mg
  • Total Carbs: 39.0 g
  • Dietary Fiber: 8.4 g
  • Protein: 12.3 g

View full nutritional breakdown of Rainbow Vegetable Curry calories by ingredient


Introduction

From Simple Vegetarian Pleasures by Jeanne Lemlin. Yummy and mild -- good even for self-proclaimed non-curry eaters. From Simple Vegetarian Pleasures by Jeanne Lemlin. Yummy and mild -- good even for self-proclaimed non-curry eaters.
Number of Servings: 8

Ingredients

    *Canola Oil, 4 tbsp
    Onions, raw, 1 large (chopped)
    Garlic, 3 cloves
    Ginger Root, 1 tsp or more, fresh grated preferred
    Curry powder, 2 tsp
    *Ground cumin seed, 1 tsp
    Cardamom, ground, .25 tsp
    Cinnamon, ground, 2 tsp
    *1 Cinnamon Stick, 1
    Canned Tomatoes, 1 can diced with liquid
    Unsweetened coconut Milk, 1 cup (can use whole can for a more pronounced coconut flavor)
    Salt, .5 tsp or to taste
    *Potato, raw, 4 small (1-3/4" to 2-1/2" dia.), diced - I use Yukon gold
    Sweet potato, 2 sweetpotato, 5" long, diced
    Cabbage, fresh, 3 cup, chopped finely
    Peas, frozen, 2 cup
    Beans, red kidney, 1 can, drained and rinsed

Directions

Heat oil in large skillet or wok. Add onion and cook, stirring, for 5 min. Add garlic and ginger, and cook for 2 min. Add spices and cook for 30 sec. Stir in tomatoes, coconut milk, and salt. Mix well. Add all but peas and beans, and cook, covered, for 20 min or until potatoes are soft. Add peas and beans, and cook until warm through. Serve over brown rice.

Serving Size: Makes 8 large servings