Mixed bean & veg curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 232.2
  • Total Fat: 1.9 g
  • Cholesterol: 2.5 mg
  • Sodium: 1,191.1 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 10.1 g
  • Protein: 11.6 g

View full nutritional breakdown of Mixed bean & veg curry calories by ingredient
Submitted by:

Introduction

What it says on the label. :) I'm likely to mix in whatever other leftover vegetables I have on hand. What it says on the label. :) I'm likely to mix in whatever other leftover vegetables I have on hand.
Number of Servings: 6

Ingredients

    Kind of an approximation. In no regular order.

    Beans, red kidney, 2 cup (remove)
    Red Onion Raw (1/4 cup, 40g or 1.4oz), 1 cup (remove)
    Chickpeas (garbanzo beans), 2 cup (remove)
    Mixed Vegetables, frozen, .25 package (10 oz) (remove)
    Yogurt, plain, low fat, 1 cup (8 fl oz) (remove)
    *Curry Paste - Green Thai Curry - Thai Kitchen, 100 gram(s) (remove)
    Spices (remove)
    Vegetable Broth, 4 cup (remove)

Tips

Delicious served with rice or naan bread. :)


Directions

First chop onions, then cook until soft in curry paste and spices. (Optional: add diced garlic & ginger at this point. May need to add a little olive oil - not much). Use medium-high heat and cook until onions start to soften. Then add beans (kidney and garbanzo) and broth, bring to boil and turn down to let liquid simmer for a little while. Cook 20 minutes, or thereabouts, until both beans start to soften. Add mixed veg & cook for 7 min more. Add yogurt, reduce heat to low, stir & cook until warmed through, and remove from heat.

Serving Size: Makes roughly 6 1-cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MEDEAREBORN.

Rate This Recipe