Veggie Curry

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 312.1
  • Total Fat: 14.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 846.4 mg
  • Total Carbs: 37.9 g
  • Dietary Fiber: 11.3 g
  • Protein: 8.7 g

View full nutritional breakdown of Veggie Curry calories by ingredient


Introduction

A mix of whatever veggies you happen to have A mix of whatever veggies you happen to have
Number of Servings: 4

Ingredients

    2 cup Peas, frozen
    2 cup slices Okra
    5 oz Russett Potato (by KYANN22)
    4 tbsp Extra Virgin Olive Oil
    4 cup Del Monte Petite Cut Diced Tomatoes
    0.5 cup Tomato Paste
    3 cup Kitchen Basic Vegetable Stock (by IAMDIOSA)

Directions

Fry onion with curry powder (Madras or Garam Masala), then gradually add the rest of the veggies - whatever you have in the house. Add diced tomatoes and tomato paste and let everything simmer for a bit. Add grated garlic and cilantro at the end.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user HAZELBROWN2.