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Vegetable Curry
  (249 ratings) Nutrition Information:
Calories: 150Protein: 6 g Carbs: 22 g Fat: 4 g Saturated Fat: 2 g Sodium: 180 mg Fiber: 5 g
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You don't have to go out to enjoy curry - it's easy to make at home and healthier too! This spicy, creamy dish tastes great with stir-fried tofu and brown rice
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Ingredients:
2 lbs mixed vegetables (french beans, carrots, peas, potatoes and cauliflower)
2 onions chopped
10 mild red chilies
10 tsp poppy seeds
7 cloves garlic
1/2 tsp tumeric
1 inch piece fresh ginger root, grated
3 tsp melted butter
1/2 tsp curry powder
7 oz plain yogurt
3 Tbsp whipped cream
1 tsp sugar
Salt to taste
2 onions chopped
10 mild red chilies
10 tsp poppy seeds
7 cloves garlic
1/2 tsp tumeric
1 inch piece fresh ginger root, grated
3 tsp melted butter
1/2 tsp curry powder
7 oz plain yogurt
3 Tbsp whipped cream
1 tsp sugar
Salt to taste
Directions:
| 1 | Prepare and cook the mixed vegetables according to their type, breaking or cutting large ones into bite sized pieces. |
| 2 | Grind the onions, chilies, poppy seeds, garlic, turmeric and ginger to a paste. |
| 3 | Melt butter in a heavy based saucepan. Add the paste and cook for 3 to 4 minutes. Stir in the curry powder and cook for a further few minutes. |
| 4 | Then add the vegetables and water. Bring to the boil and cook for a few minutes. |
| 5 | Stir in the yogurt, cream, sugar and salt. Serve warm over rice or with pita bread. |
| 6 | ENJOY! |
| Ratings & Reviews |
(249 ratings) |
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| Features from Our Dietitian |
 Dietitian ConsultMeghan Tiernan (MS, RD, LDN) is a registered dietitian with
a passion for helping others achieve a healthy lifestyle. She strives
to help others learn the most nutritious way to eat, in order to achieve
good health. |
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