Curried vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 196.8
  • Total Fat: 5.9 g
  • Cholesterol: 6.3 mg
  • Sodium: 357.3 mg
  • Total Carbs: 29.3 g
  • Dietary Fiber: 5.8 g
  • Protein: 9.0 g

View full nutritional breakdown of Curried vegetables calories by ingredient


Introduction

Curried vegetables - cauliflower, peas, carrots Curried vegetables - cauliflower, peas, carrots
Number of Servings: 4

Ingredients

    3/4 c. coconut milk
    1 golden potato
    1 c. chick peas
    water
    1 tsp sriracha sauce
    1/4 c. red thai curry sauce
    1 c. cauliflower
    1 c. peas
    1 med carrot julienne style

Directions

Make sauce: cut up potato, rinse & drain chick peas, place in pot. Pour in milk, and enough water to cover. Add curry sauce. Bring to boil. Reduce heat & cook 12 minutes. Mash chick peas & potato with fork. Cook 2 more minutes until thickened. Add sriracha sauce.
Place cauliflower, peas and carrot in baking dish. Cover with sauce. Cook 20 min. at 350.

Serving Size: 4 1 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user FARTBLOSSOM66.