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Nepal Vegetable Curry

 

82

Yield

6

servings

Prep

15

min

Cook

45

min

Ready

1

hrs

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

3 each onions
thinly sliced
3 cloves garlic
peeled and minced
1 teaspoon coriander
ground
1 teaspoon turmeric
ground
½ teaspoon cumin
ground
¼ teaspoon dry mustard
*
teaspoon cayenne pepper
or to taste
*
6 cups potatoes
unpeeled, scrubbed and diced
1 dash peanut oil
for flavor
*
4 ½ cups broccoli florets
cauliflower or cabbage, chopped
1 x salt and black pepper
to taste
*
2 each tomatoes
chopped
1 teaspoon curry powder

Directions

In a Dutch oven sauté onions, garlic, coriander, turmeric, cumin, mustard and cayenne.

Add potatoes and oil.

When almost tender, add vegetables and curry powder.

Cover and simmer until all veggies are tender.

Serve over rice.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 349g (12.3 oz)
Amount per Serving
Calories 1825% of calories from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 1%
Total Carbohydrate 14g 14%
Dietary Fiber 5g 19%
Sugars g
Protein 13g
Vitamin A 59% Vitamin C 166%
Calcium 9% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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