Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 165.4
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 234.8 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 6.1 g
- Protein: 5.4 g
View full nutritional breakdown of Vegetable Curry calories by ingredient
Introduction
From 'Indian Vegetarian Cooking' by Louise Steele From 'Indian Vegetarian Cooking' by Louise SteeleNumber of Servings: 6
Ingredients
-
2 cup, cubes Eggplant, fresh
450 grams Potato, raw
226 grams Cauliflower, raw
226 grams Mushrooms, fresh
1 medium (2-1/2" dia) Onions, raw
2 tbsp Olive Oil
6 tsp Garlic
3 tsp Paprika
1 tbsp Curry powder
1.75 cup Campbell's Real Stock (salt reduced) Chicken (by NZAILSA)
1.5 cup Del Monte Diced Tomatoes, No Salt Added
1 tbsp Sainsbury's Cornflower (by SQUASHED_BANANA)
0.7 cup Milk, SO Delicious® Coconut Milk, unsweetened, 1 cup serving
Tips
Use veggie stock for vegetarian
Directions
chop veggies into 1/2 inch pieces. Leave mushrooms in big chunks.
Add oil to pan, cook garlic, onion, mushrooms first. Then add all veggies, canned tomatoes, and stock - simmer for 30 minutes. Then mix cornstarch with coconut milk, add to cooked veggies.
Serving Size: makes a huge amount, likely 6 big bowls
Number of Servings: 6
Recipe submitted by SparkPeople user DCONS001.
Add oil to pan, cook garlic, onion, mushrooms first. Then add all veggies, canned tomatoes, and stock - simmer for 30 minutes. Then mix cornstarch with coconut milk, add to cooked veggies.
Serving Size: makes a huge amount, likely 6 big bowls
Number of Servings: 6
Recipe submitted by SparkPeople user DCONS001.