Don't miss another issue…      Subscribe

Curried Vegetables

 
Curried Vegetables
360

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
 

Ingredients

1 large yellow onion
2 each garlic cloves
crushed
1 cup water
2 each carrots
scrubbed, sliced
1 large green bell peppers
1 each celery stalks
sliced
1 tablespoon curry powder
1 teaspoon coriander
ground
1 teaspoon turmeric
1 teaspoon cumin
ground
¼ teaspoon dry mustard
*
¼ teaspoon red pepper flakes
crushed
*
2 large potatoes
peeled, chunked
3 cups water
2 cups cauliflower florets
8 each mushrooms
fresh, cleaned, sliced
½ cup green peas
frozen

Directions

Sauté the onion and garlic in the 1 cup water until translucent.

Add the carrots, green pepper, and celery.

Add the seasonings and cook and stir about 10 minutes, adding more water if necessary to keep from sticking.

Add the potatoes and the 3 cups water.

Cover and cook for 15 minutes.

Add the cauliflower and cook 15 minutes more.

Add the mushrooms and peas and cook 10 minutes longer.

 

* not incl. in nutrient facts

Reviews

+1

over 6 years

Love this curried vegetables, lots of fresh vegetables were cooked with freshly made curry paste, and it came out absolutely lovely, the flavor was just delicious! Didn't do any change, love the way the recipe is!

Add review

 

 

Comments

Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 1405% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 67mg 3%
Total Carbohydrate 10g 10%
Dietary Fiber 5g 22%
Sugars g
Protein 9g
Vitamin A 75% Vitamin C 84%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed