Summer vegetable curry with mango

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 159.9

Total Fat: 7.5 g
Cholesterol: 0.0 mg
Sodium: 1,318.1 mg
Total Carbs: 24.8 g
Dietary Fiber: 4.2 g
Protein: 2.8 g

View full nutritional breakdown of Summer vegetable curry with mango calories by ingredient

Introduction

I live in Pakistan so I use the vegetables and fruit in season here, but you can use just about any that you like. Peaches and apples are very tasty in this dish too. I live in Pakistan so I use the vegetables and fruit in season here, but you can use just about any that you like. Peaches and apples are very tasty in this dish too.

Minutes to Prepare: 10

Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 tbsp cooking oil

1 c. water

2 tsp salt

1 tsp curry powder

1 tsp garam masala

1 med. onion, finely chopped

2 cloves garlic, finely chopped

1 md. tomato, chopped

1 md. potato, diced

1 1/2 c. diced eggplant

1 1/2 c diced fresh pumpkin

1 mango without skin and seed, diced

Directions

Chop and dice all vegetables and mango. Heat oil in a large pan. Sautee onions and garlic until slightly clear. Add tomatoes, salt and spices. Mix with a little water. Add the potatoes and pumpkin first and cook over medium heat about 5 minutes. Add eggplant and mango to pan with remaining water. Simmer on medium heat about 10 minutes or until all vegetables are tender. Let stand 5 minutes for the sauce to thicken.

Eat as a side dish or a meal. I usually eat this as my lunch and sount it as 2 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user MAREN_MN.