Vegetarian Yellow Curry-gluten free
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 294.0
- Total Fat: 13.0 g
- Cholesterol: 0.0 mg
- Sodium: 618.7 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 6.1 g
- Protein: 6.3 g
View full nutritional breakdown of Vegetarian Yellow Curry-gluten free calories by ingredient
Introduction
If you make this curry you'll have concord a recipe with more ingredients than know to mankind...just kidding. But everything in this needs to be included and the balance of flavors is amazing. If you make this curry you'll have concord a recipe with more ingredients than know to mankind...just kidding. But everything in this needs to be included and the balance of flavors is amazing.Number of Servings: 8
Ingredients
-
2 chopped shallots
1T grated ginger
5 cloves garlic, minced
1.5 t crushed red chili flakes
1t ground coriander
2t ground cumin
3/4t turmeric
2 bay leaves
1/4t white pepper
1/2 vegetable stock
1.5 cups garbanzo beans (chickpeas) from a can, drained
1 sliced carrot
1 cubed potato
3 cups peeled cubed butternut squash or pumpkin
1 cup cubed sweet potato
1 14oz can of full fat coconut milk
3T Tamari (gluten free soy sauce)
3T fresh lime juice
2T brown sugar
2T ketchup
1/2t whole cumin seed
1/4 c fresh basil
2T vegetable oil
Tips
This is really good with jasmine rice!
Directions
1. Heat oil in a large frying pan or pot.
2. Cook shallots, ginger, garlic, and chili flakes 1-2 minutes
3. Add the dry spices: coriander, cumin tumeric, white pepper and bay leaves
4. Add the stock, garbanzo beans, carrot, potato's, squash and stir.
5. Add the coconut milk and heat to a gentle boil.
6. Reduce heat and simmer 10-12 minutes.
7. While simmering to cook the veges add tamari, lime juice, brown sugar, and ketchup.
8. Still while simmering add the cumin seeds
9. Taste and adjust the flavor with tamari, or lime, or sugar, or chili.
10. serve with fresh basil.
Serving Size: makes about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEGIRL44.
2. Cook shallots, ginger, garlic, and chili flakes 1-2 minutes
3. Add the dry spices: coriander, cumin tumeric, white pepper and bay leaves
4. Add the stock, garbanzo beans, carrot, potato's, squash and stir.
5. Add the coconut milk and heat to a gentle boil.
6. Reduce heat and simmer 10-12 minutes.
7. While simmering to cook the veges add tamari, lime juice, brown sugar, and ketchup.
8. Still while simmering add the cumin seeds
9. Taste and adjust the flavor with tamari, or lime, or sugar, or chili.
10. serve with fresh basil.
Serving Size: makes about 8 1/2 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user PRAIRIEGIRL44.