Celina's Vegetable/Vegan Curry

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 128.1
  • Total Fat: 5.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 49.8 mg
  • Total Carbs: 17.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 1.6 g

View full nutritional breakdown of Celina's Vegetable/Vegan Curry calories by ingredient
Submitted by:

Introduction

This is a thick stewlike curry that can be eaten alone or over rice. The spices include cinnamon, garam masala, cumin, and cayenne. This is a thick stewlike curry that can be eaten alone or over rice. The spices include cinnamon, garam masala, cumin, and cayenne.
Number of Servings: 4

Ingredients

    .5 medium (2-1/2" dia) Onions, raw
    1 medium Carrots, raw
    194 gram(s) White Sweet Potato (by _HUNNYBUNNY_)
    0.33 cup Trader Joe's Coconut Cream, extra thick & rich 14 fl oz can (by JENNYROBOT)
    1 cup Tomato, chopped (by SHERKAY)
    1 cup Bok Choy, raw-shreaded
    .5 cup Spinach, fresh
    3.5 oz Silk cashew milk unsweetened
    1 1tsp Olive Oil
    6 tsp Ginger Root : sliced and chopped
    2 clove Garlic

Directions

Saute the onions, then add the ginger and garlic. Add the spices to your liking. Add tomatoes then the carrot, sweet potatoes. Put the saute in a crockpot, add enough water to just cover it. Cook on high for three hours. Add cashew cream, bok choy and spinach. Cook on low another hour. Servewith yogurt and chutney, garnish with chopped cilantro.

Serving Size: Makes 4 servings about 1.3 C each

Number of Servings: 4

Recipe submitted by SparkPeople user CMA825.

Rate This Recipe