Vegetable Curry
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 286.3
- Total Fat: 8.2 g
- Cholesterol: 0.0 mg
- Sodium: 506.6 mg
- Total Carbs: 45.2 g
- Dietary Fiber: 10.5 g
- Protein: 10.0 g
View full nutritional breakdown of Vegetable Curry calories by ingredient
Introduction
A delicious vegetable curry adapted from America's Test Kitchen to reduce fat. A delicious vegetable curry adapted from America's Test Kitchen to reduce fat.Number of Servings: 6
Ingredients
-
*Canola Oil, 2 tbsp
Curry powder, 2 tbsp
Garam Masala, 1.5 tbsp
Onions, raw, 2 cup, chopped
*Potato, raw, 2 cup diced
Garlic, 3 tsp
Ginger Root, 3 tsp
Serrano Peppers, 1.5 pepper
Tomato Paste, .0625 cup
Cauliflower, raw, .5 head, medium (5-6" dia)
*365 Organic Diced Tomatoes, 1.75 cup
Water, tap, 1.25 cup (8 fl oz)
Chickpeas (garbanzo beans), 2 cup
*Peas, green1.5 cup
*Coconut Milk, .25 cup
Directions
1. Toast Curry powder and Garam Masala in a dry skillet until fragrant (set aside)
2. Heat canola oil in a lare pot until almost smoking
3. Add potatoes and onionsand cook until golden brown (8-10 min)
4. Add spices, serrano chiles (finely chopped), ginger (grated), garlic (minced), and tomato paste (1 Tbsp) and stir fry quickly for about 15-30 sec.
5. Add cauliflower (cut into flowerets) and stir to coat the cauliflower. Cook for about 2 minutes, stirring constantly.
6. Add tomatoes, water and chickpeas. Salt to taste. Bring to a boil then reduce heat to simmer.
7. Cook until vegetables are tender.
8. Just before serving, add coconut milk and peas. Heat then serve with rice and chutney.
Number of Servings: 6
Recipe submitted by SparkPeople user JAMESGREMILLION.
2. Heat canola oil in a lare pot until almost smoking
3. Add potatoes and onionsand cook until golden brown (8-10 min)
4. Add spices, serrano chiles (finely chopped), ginger (grated), garlic (minced), and tomato paste (1 Tbsp) and stir fry quickly for about 15-30 sec.
5. Add cauliflower (cut into flowerets) and stir to coat the cauliflower. Cook for about 2 minutes, stirring constantly.
6. Add tomatoes, water and chickpeas. Salt to taste. Bring to a boil then reduce heat to simmer.
7. Cook until vegetables are tender.
8. Just before serving, add coconut milk and peas. Heat then serve with rice and chutney.
Number of Servings: 6
Recipe submitted by SparkPeople user JAMESGREMILLION.