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Quick and Easy Vegetable Curry

 

It is an quick and easy curry recipe, we love it.
21

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

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

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Nutrition Facts

Serving Size 314g (11.1 oz)
Amount per Serving
Calories 13426% of calories 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?

 

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