Indian Vegetable Curry


2.7 of 5 (3)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 40.0
  • Total Fat: 0.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.0 mg
  • Total Carbs: 6.8 g
  • Dietary Fiber: 1.7 g
  • Protein: 1.4 g

View full nutritional breakdown of Indian Vegetable Curry calories by ingredient


Introduction

A generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling! A generous portion of this curry recipe is low in fat and calories. It has a warm, rich flavour and is very filling!
Number of Servings: 5

Ingredients

    * 1 Tbsp Oil
    * 2 Cloves Garlic, crushed
    * 1 Med Onion, finely chopped
    * 3 Stalks Celery, sliced
    * 1 small Apple, peeled cored and diced
    * 1tsp Chilli Powder
    * 1tsp Ground Ginger
    * 1tsp Turmeric Powder
    * 100g Green Beans, sliced
    * 200g Cauliflower, broken into small florets
    * 100g Carrots, sliced
    * 100g Potatoes, diced
    * 1tsp Tomato Puree
    * 20g Sultanas


Directions

1. Heat the oil in a large pan and stir fry garlic, onion, celery and apple for 5 minutes. Add chilli, ginger and turmeric and continue to stir fry gently for a further minute.
2. Add the green beans, cauliflower, carrots and potatoes plus 300ml water. Stir in tomato puree, sultanas and a pinch of salt. Bring to the boil, reduce heat, cover and simmer for 35 – 40 minutes.
3. Enjoy the aroma until ready to serve!








Number of Servings: 5.5

Recipe submitted by SparkPeople user ESKAYES.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    The 1st time I made this, it was too bland. The 2nd time, I doubled the turmeric and chili powder, which gave it a good curry flavor without being too spicy. I also used a can of tomatoes in place of the tomato puree and most of the water. I will make this again. Great way to get more vegies in. - 3/18/11