Curried vegetables with catfish soup

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 263.7

Total Fat: 7.5 g
Cholesterol: 39.2 mg
Sodium: 2,596.1 mg
Total Carbs: 35.0 g
Dietary Fiber: 9.8 g
Protein: 19.5 g

View full nutritional breakdown of Curried vegetables with catfish soup calories by ingredient

Introduction

Had some coconut milk that I had to use somehow, since it wasn't "doing it" for the kids as a milk replacement. Hm. Curried something! WIN!
It's not authentic Indian food, but it has the flavors one would associate with Indian cuisine. Had some coconut milk that I had to use somehow, since it wasn't "doing it" for the kids as a milk replacement. Hm. Curried something! WIN!
It's not authentic Indian food, but it has the flavors one would associate with Indian cuisine.

Minutes to Prepare: 15

Minutes to Cook: 150

Number of Servings: 12

Ingredients

12 oz organic carrots, unpeeled, washed, and chopped

2 heads cauliflower, chopped

2 lbs baby white potatoes

2 red peppers, chopped

2 medium onions, chopped

5 catfish fillets

6 cups unsweetened coconut milk

2 cups non-fat Greek yogurt

8 cups water

2-3 tbsp tumeric

1.5 tbsp corriander

1.5 tbsp cumin

1 tsp ground mustard seed

2 tsp smoked paprika

1 tbsp (not smoked) paprika

1 tbsp majoram

3 tbsp garlic powder

salt and pepper to taste

Directions

Prep all the veggies. Set the fish on top. Dump in the coconut milk, and top off the pot with water. Cook over medium high heat until the veggies begin to cook down. Add the seasonings

Serving Size: Makes about 12 two cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user GLITTERFAIRY77.