Vegetable Curry w/ Rice
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 212.4
- Total Fat: 5.3 g
- Cholesterol: 22.8 mg
- Sodium: 40.9 mg
- Total Carbs: 29.6 g
- Dietary Fiber: 2.9 g
- Protein: 12.3 g
View full nutritional breakdown of Vegetable Curry w/ Rice calories by ingredient
Introduction
Something I threw together for dinner. Something I threw together for dinner.Number of Servings: 6
Ingredients
-
Olive Oil 2 tbsp
Potato, raw, 1 medium (2-1/4" to 3-1/4" dia.)
Red Ripe Tomatoes, 2 medium diced
Sweet potato, diced
Indian, Aromatic Basmati Rice, aprox 1 1/2 cup, uncooked rinsed well
Onions, raw, 1 cup, chopped
Garlic, 3 tsp
Ginger Root, 3 tsp
Mixed Vegetables, frozen, .25 package (10 oz)
2 chicken breasts halves, skinless, boneless
Directions
makes 6 servings
Heat oil in 5 qt pan or larger.
Saute onions, garlic, and ginger for a few minutes. Put in chicken and add about 2 cups of water. Let cook until meat is cooked.
Add tomato, potato, sweet potato, and frozen veggies. Let boil for about 5 minutes. Add another cup of water along with the rice.
Let boil for about 5 minutes and lower heat.
Simmer for 20 minutes or so until rice is fully cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user D9MOM4.
Heat oil in 5 qt pan or larger.
Saute onions, garlic, and ginger for a few minutes. Put in chicken and add about 2 cups of water. Let cook until meat is cooked.
Add tomato, potato, sweet potato, and frozen veggies. Let boil for about 5 minutes. Add another cup of water along with the rice.
Let boil for about 5 minutes and lower heat.
Simmer for 20 minutes or so until rice is fully cooked.
Number of Servings: 6
Recipe submitted by SparkPeople user D9MOM4.