Vegetable Curry Recipe

Looking for an easy Vegetable Curry recipe? Learn how to make Vegetable Curry using healthy ingredients.


Submitted by midnitemaddy

Makes 4 servings



Easy, low-calorie, filling meal! Adjust the amount of broth depending on how soupy you like it.

Recipe Ingredients for Vegetable Curry

1 tbsp olive oil
1 large red onion, cut into thin wedges
2 tsp curry powder
1 tsp ground cumin
1/4 tsp garam masala powder
1/8 tsp cayenne pepper
3 cups cauliflower florets
1 1/2 cups potatoes, diced
1 1/2 cups sweet potatoes, diced
2 1/2 cups vegetable broth
1/4 tsp salt
1/4 tsp black pepper
1 cup frozen peas

Recipe Directions for Vegetable Curry

  1. Heat olive oil in a large saucepan over medium heat. Add the onion and cook until tender, about 4-5 minutes. Add the curry powder, cumin, garam masala powder, and cayenne pepper. Stir well and cook for one minute.

  2. Stir in the cauliflower, potatoes, sweet potatoes, broth, salt and pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until the potatoes are tender.

  3. Stir in the peas, heat through.

  4. Serve over couscous or brown rice (not included in calorie count)

Categories

Vegetables, Main Dish

Nutrition Facts
Serving Size 420.6g
Amount Per Serving
Calories
230
Calories from Fat
44
% Daily Value*
Total Fat
4.9g
8%
Saturated Fat
0.8g
4%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
687mg
29%
Potassium
1171mg
33%
Total Carbohydrates
39.2g
13%
Dietary Fiber
8.8g
35%
Sugars
6.7g
Protein
9.0g
Vitamin A 19% Vitamin C 104%
Calcium 7% Iron 15%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • High in vitamin B6
  • Very high in vitamin C
  •   Bad points
  • High in sodium
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