Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 106.0
  • Total Fat: 1.9 g
  • Cholesterol: 3.6 mg
  • Sodium: 551.6 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.6 g

View full nutritional breakdown of Vegetable Curry calories by ingredient


Introduction

For curry lovers, this dish is packed with flavor, but light on calories. Great alone with pita bread or naan or as a side dish. For curry lovers, this dish is packed with flavor, but light on calories. Great alone with pita bread or naan or as a side dish.
Number of Servings: 10

Ingredients

    Cauliflower, raw, .5 head, medium (5-6" dia) (remove)
    Eggplant, fresh, .5 eggplant, peeled (yield from 1-1/4 (remove)
    *Summer Squash, 2 small (remove)
    Baked Potato (baked potatoes), 1.5 potato (2-1/3" x 4-3/4") (remove)
    Peas, frozen, 2 cup (remove)
    Onions, raw, 1 medium (2-1/2" dia) (remove)
    Garlic, 2 cloves (remove)
    Carrots, raw, 1 medium (remove)
    Curry powder, 3 tbsp (remove)
    Milk, nonfat, 1 cup (remove)
    Butter, salted, 1 tbsp (remove)
    *Flour, white, .13 cup (remove)
    Curry Sauce, .13 cup (8 fl oz) (remove)
    Granulated Sugar, 3 tsp (remove)
    Salt, 2 tsp

Directions

1. Use milk, flour and butter to make a white sauce, then add curry paste and sugar.
2. Mince garlic and chop all other fresh vegetables into bite size pieces.
3. In a nonstick skillet sprayed with Pam, cook veggies until crisp/tender, then add frozen peas and allow to heat through. Add curry powder and salt to taste.
4. Add white sauce mixture, stirring to distribute evenly. Let rest for a few minutes to allow flavors to marry.


Number of Servings: 10

Recipe submitted by SparkPeople user BUFFYK.