Vegetarian Peanut Curry
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 285.6
- Total Fat: 7.4 g
- Cholesterol: 0.0 mg
- Sodium: 762.1 mg
- Total Carbs: 45.5 g
- Dietary Fiber: 8.9 g
- Protein: 11.0 g
View full nutritional breakdown of Vegetarian Peanut Curry calories by ingredient
Introduction
This delicious, low fat dish is high in protein and great on rice or pasta. Any type of meat or vegetable can be added to this dish to add protein. Also, if you have coconut milk on hand, a half of a cup added to this recipe will add a little bit of richness. This delicious, low fat dish is high in protein and great on rice or pasta. Any type of meat or vegetable can be added to this dish to add protein. Also, if you have coconut milk on hand, a half of a cup added to this recipe will add a little bit of richness.Number of Servings: 5
Ingredients
-
1 Tbsp Peanut Oil
1 (heaping) Tbsp Curry Powder
Heat (pepper flakes, hot sauce... etc)
1 C Peas
1 C Diced Potatoes
1/2 C Diced Onions
1C Garbanzo Beans (Chickpeas)
1 C Vegetable Broth
1 Tbsp Peanut Butter
1 Tbsp Garlic
Directions
First, put your rice/noodles on to boil so everything will be done at the same time.
Then, in a non-stick skillet at medium-high heat, heat the oil until small ripples begin forming and/or a small piece of bread will fry quickly.
Add the Curry Powder to the oil, stirring and completely distributing throughout. Let the Curry cook for 2-3 minutes, until a dark-brown color is formed.
Add Onions and Potatoes, tossing to coat. Let cook, stirring occasionally, until the potatoes are about half cooked (5-10 minutes depending on size of dice).
Add all remaining ingredients except peas to pan and cook for an additional 5 minutes or until the desired consistency of the sauce is reached.
Add peas and remove from burner (residual heat will bring them to temperature).
Serve on Rice as a side or main dish.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user CGLAUNER.
Then, in a non-stick skillet at medium-high heat, heat the oil until small ripples begin forming and/or a small piece of bread will fry quickly.
Add the Curry Powder to the oil, stirring and completely distributing throughout. Let the Curry cook for 2-3 minutes, until a dark-brown color is formed.
Add Onions and Potatoes, tossing to coat. Let cook, stirring occasionally, until the potatoes are about half cooked (5-10 minutes depending on size of dice).
Add all remaining ingredients except peas to pan and cook for an additional 5 minutes or until the desired consistency of the sauce is reached.
Add peas and remove from burner (residual heat will bring them to temperature).
Serve on Rice as a side or main dish.
Makes 5 servings.
Number of Servings: 5
Recipe submitted by SparkPeople user CGLAUNER.