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Quick & Easy Vegetable Curry

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Submitted by JackJones

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

YIELD

4 servings

PREP

8 min

COOK

25 min

READY

35 min

Ingredients

1 15
TABLESPOON ML OLIVE OIL
1 1
EACH EACH ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
crushed
2 ½ 38
TABLESPOONS ML CURRY POWDER
2 3E+1
TABLESPOONS ML TOMATO PASTE
14.5 419.1
OUNCES ML/G TOMATOES, CANNED
diced, 1 can
1 1
EACH EACH VEGETABLE STOCK CUBES *
10 289
OUNCES ML/G MIXED VEGETABLES
frozen, 1 package
1 ½ 355
CUPS ML WATER
1 1
X X SALT AND BLACK PEPPER
to taste *
2 3E+1
TABLESPOONS ML CILANTRO
freshly chopped, or parsley or other herbs
1 1
EACH EACH POTATOES
cubed

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 134 26% 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?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
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