Mixed Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 96.2
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 445.6 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 3.4 g
- Protein: 2.6 g
View full nutritional breakdown of Mixed Vegetable Curry calories by ingredient
Introduction
One of my favourite curries, chock full of vegetables. This can be frozen, but omit the potatoes. Add pre-boiled, diced potatoes during reheating. Frozen vegetables can be used during prep, but be sure to adjust cooking times accordingly. Garam masala is an Indian spice blend available in ethnic stores. One of my favourite curries, chock full of vegetables. This can be frozen, but omit the potatoes. Add pre-boiled, diced potatoes during reheating. Frozen vegetables can be used during prep, but be sure to adjust cooking times accordingly. Garam masala is an Indian spice blend available in ethnic stores.Number of Servings: 6
Ingredients
-
1 Tbsp extra virgin olive oil
1 large onion, finely chopped
1/2 inch cube of ginger, peeled and finely sliced
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cumin
1 tsp paprika
4 small ripe tomatoes, skinned and chopped, or a small can of tomatoes with juice
225 g/8 oz potatoes, peeled and diced
75 g/3 oz green beans
100 g/4 oz carrots, peeled and chopped
75 g/3 oz peas, shelled weight
450 ml/15 fl oz warm water
2 whole fresh green chillies
1 tsp garam masala
1 tsp salt or to taste
Directions
1. Heat the oil over medium heat and fry the onions until they are lightly browned (6 - 7 minutes)
2. Add the ginger and fry for 30 seconds.
3. Adjust heat to low and add the turmeric, coriander, cumin and paprika. Stir and mix well.
4. Add half the tomatoes and fry for 2 minutes, stirring continuously.
5. Add all the vegetables and the water. Stir and mix well. Bring to the boil, cover and simmer until the vegetables are tender (15 - 20 minutes).
6. Add the remaining tomatoes and the green chillies. Cover and simmer for 5 - 6 minutes.
7. Add the garam masala and the salt, mix well.
8. Put the curry into a serving dish. Devour.
This recipe will serve 6.
Number of Servings: 6
Recipe submitted by SparkPeople user LAUME78.
2. Add the ginger and fry for 30 seconds.
3. Adjust heat to low and add the turmeric, coriander, cumin and paprika. Stir and mix well.
4. Add half the tomatoes and fry for 2 minutes, stirring continuously.
5. Add all the vegetables and the water. Stir and mix well. Bring to the boil, cover and simmer until the vegetables are tender (15 - 20 minutes).
6. Add the remaining tomatoes and the green chillies. Cover and simmer for 5 - 6 minutes.
7. Add the garam masala and the salt, mix well.
8. Put the curry into a serving dish. Devour.
This recipe will serve 6.
Number of Servings: 6
Recipe submitted by SparkPeople user LAUME78.