Fall Vegetable Curry
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 247.5
- Total Fat: 6.5 g
- Cholesterol: 3.8 mg
- Sodium: 751.6 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 7.5 g
- Protein: 12.2 g
View full nutritional breakdown of Fall Vegetable Curry calories by ingredient
Introduction
Adapted from Cooking Light Adapted from Cooking LightNumber of Servings: 4
Ingredients
-
Olive Oil, 1 tbsp
*Potato, raw, 1 cup diced
Cauliflower, raw, 1 cup
*Onion - Yellow (1 Cup), .25 serving
Curry powder, 1 tbsp
*Crushed Red Pepper, 0.25 tsp
Vegetable Broth, .5 cup
Salt, .5 tsp
Chickpeas (garbanzo beans), 1.5 cup
Del Monte Diced Tomatoes, No Salt Added, 1.5 cup
Chobani 2% Plain Greek Yogurt (8 oz), 1 serving
Cilantro, raw, 4 tbsp
Directions
Heat oil and saute potatoes for 3 minutes.
Add cauliflower, onion, red pepper, and curry powder and cook for 1 minute, stirring constantly. Add broth, salt, chickpeas, and drained tomatoes then bring to a boil. Cover and reduce heat. Simmer for approximately 10 minutes, or until the vegetables are tender. Serve with Cilantro and Yogurt to mix in.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COLLETTEDUCK.
Add cauliflower, onion, red pepper, and curry powder and cook for 1 minute, stirring constantly. Add broth, salt, chickpeas, and drained tomatoes then bring to a boil. Cover and reduce heat. Simmer for approximately 10 minutes, or until the vegetables are tender. Serve with Cilantro and Yogurt to mix in.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user COLLETTEDUCK.