Vegetable Curry
Another easy way to make a tasty curry in any size roaster, served on top of rice.
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696 calories
159 g
0 g
3 g
22 g
1 g
1359 g
3701 g
36 g
0 g
1 g
Nutrition Facts
Serving Size
1359g
Amount Per Serving
Calories 696
Calories from Fat 25
% Daily Value *
Total Fat 3g
5%
Saturated Fat 1g
3%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3701mg
154%
Total Carbohydrates 159g
53%
Dietary Fiber 24g
97%
Sugars 36g
Protein 22g
Vitamin A
533%
Vitamin C
1448%
Calcium
29%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 onions (#2 cone)
  2. ¼ small can tomato paste
  3. 2 potatoes (diced in about 24 pieces)
  4. Ginger - ½ thumb length
  5. 1 green pepper (diced in about 24 pieces)
  6. 4 cloves garlic
  7. 1 yellow pepper
  8. 2 green chilies
  9. 1 red pepper
  10. 1 tsp Tumeric
  11. 2 carrots
  12. 1 tsp Garam masala
  13. 1½ tsp salt
  14. 1 tsp Ground cinnamon
  15. 1 tsp Cumin seeds
Instructions
  1. First, using a blender, mix the tomato paste, ginger, garlic, turmeric, green chilies, to form a pasty sauce. Preheat roaster on medium setting. Put cumin seeds into pan and wait for the seeds to start popping. On a plate, process the onions and sprinkle salt on top. When the seeds have started to pop, add the onions and sauté until soft. Turn down to low and add the sauce and mix together. Top with peppers, carrots, potatoes and cover. Leave on medium until valve clicks and turn to low for 20 min or longer. Serve with rice.
beta
calories
696
fat
3g
protein
22g
carbs
159g
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