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Curried Vegetables

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Curried Vegetables

Curried Vegetables recipe

 

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

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

Amount Measure Ingredient Features
1 large yellow onion
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2 each garlic cloves
crushed
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237 ml water
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2 each carrots
scrubbed, sliced
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1 large green bell peppers
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1 each celery stalks
sliced
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15 ml curry powder
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5 ml coriander
ground
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5 ml turmeric
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5 ml cumin
ground
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1.3 ml dry mustard
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1.3 ml red pepper flakes
crushed
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2 large potatoes
peeled, chunked
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7.1E+2 ml water
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473 ml cauliflower florets
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8 each mushrooms
fresh, cleaned, sliced
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118 ml green peas
frozen
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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 Arrow up button

Comments


anonymous United States

Please provide instructions on when to add the spices and what size to cut the onion and bell pepper.

 

 

Nutrition Facts

Serving Size 406g (14.3 oz)
Amount per Serving
Calories 1405% 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?
 

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