Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 1.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 319.3 mg
  • Total Carbs: 41.5 g
  • Dietary Fiber: 10.7 g
  • Protein: 10.0 g

View full nutritional breakdown of Vegetable Curry calories by ingredient


Introduction

It tastes ok. Based off of Spark People's recipe, but a little more lazy since dump and pour recipes are easier than having leftover frozen vegetables sitting around. It tastes ok. Based off of Spark People's recipe, but a little more lazy since dump and pour recipes are easier than having leftover frozen vegetables sitting around.
Number of Servings: 9

Ingredients

    2 cups of Lentils
    4 cups (32 oz) of vegetable stock
    1 medium sweet onion, diced
    2 cans no salt added petite diced tomatoes, drained
    4 medium carrots, sliced
    5 Yukon gold potatoes
    1 bag of green beans (16 oz)
    1 bag of frozen peas (10 oz)
    3 garlic cloves
    2 tsp curry powder
    1 tsp cumin
    1/2 tsp garam masala
    1/2 tsp tumeric
    1/2 cup light coconut milk

Tips

I used the steamer bag of peas and heated it before adding to the Crockpot.

I'd skip the coconut milk as it didn't add much flavor, but it's included in the calories here.


Directions

Add all ingredients except peas and coconut milk. Cook on low for 6-8 hours. Before serving, add peas and milk, then heat for 15 minutes more.

Serving Size: 2 cups per serving

Number of Servings: 9

Recipe submitted by SparkPeople user BULU86.