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Quick & Easy Vegetable Curry

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Recipe

It is an quick and easy curry recipe, we love it.

 

Yield

4 servings

Prep

8 min

Cook

25 min

Ready

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

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
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1 each onions
chopped
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2 cloves garlic
crushed
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2 ½ tablespoons curry powder
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2 tablespoons tomato paste
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14.5 ounces tomatoes, canned
diced, 1 can
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1 each vegetable stock cubes
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10 ounces mixed vegetables
frozen, 1 package
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1 ½ cups water
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1 x salt and black pepper
to taste
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2 tablespoons cilantro
freshly chopped, or parsley or other herbs
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1 each potatoes
cubed
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Ingredients

Amount Measure Ingredient Features
15 ml olive oil
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1 each onions
chopped
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2 cloves garlic
crushed
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38 ml curry powder
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3E+1 ml tomato paste
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419.1 ml/g tomatoes, canned
diced, 1 can
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1 each vegetable stock cubes
* Camera
289 ml/g mixed vegetables
frozen, 1 package
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355 ml water
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1 x salt and black pepper
to taste
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3E+1 ml cilantro
freshly chopped, or parsley or other herbs
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1 each potatoes
cubed
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Directions

In a large saucepan over medium-high, heat oil and sauté onion, and garlic until golden.

Stir in curry powder and tomato paste, cook 2 to 3 minutes.

Stir in tomatoes, cubed potato, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste.

Cook approximately 30 minutes until vegetables are well done (not crunchy).

Sprinkle with fresh cilantro prior to serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 13426% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 183mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 5g 21%
Sugars g
Protein 8g
Vitamin A 29% Vitamin C 33%
Calcium 8% Iron 16%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

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