Vegetable Curry

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.8
  • Total Fat: 12.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 92.2 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Vegetable Curry calories by ingredient


Introduction

A combination of 3 recipes. Playing around with different amounts of spices & veggies created this very good curry. I have to make a double plus batch for any leftovers! A combination of 3 recipes. Playing around with different amounts of spices & veggies created this very good curry. I have to make a double plus batch for any leftovers!
Number of Servings: 8

Ingredients

    * Olive oil, 2T
    * Onions, 1 medium, sliced
    * Ginger Root, 1 tsp, grated
    * Garlic, 3 cloves, pressed
    * Cumin powder, 1 tsp
    * Curry powder, 1 tbsp
    * Coconut Milk, 12-14 oz can
    * Vegetable Broth, .5 cup
    * Carrots, raw, 2 medium
    * Zucchini, 2 cups, sliced
    * Portabella Mushrooms, baby, 5-6
    * Celery, raw, 1 stalk
    * Potato, raw, 2
    * Broccoli, raw, 2 cups
    * Spinach, fresh, 3 cups
    * Rice of choice, cooked (I use wild blend)

Directions

Makes about 8 1-cup servings.

Heat oil over medium heat. Add onion, cook until soft, stirring often.
Stir in garlic, ginger, cumin & curry. Stir constantly for 2 minutes, or until spices give off aroma.
Stir in coconut milk. Stir occasionally until thickens slightly. Add broth.
Add veggies, except spinach. Stir well, cover & simmer 25 mins, or until veggies are tender.
* If too thick, add a little water. If too thin, simmer for few mins uncovered.
Add spinach, stir occasionally until wilted.
Serve warm with rice.

Number of Servings: 8

Recipe submitted by SparkPeople user RGASAK.