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Vegetable Curry
A deliciously spice curry you can enjoy over rice or even pasta!
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Total Time
50
minutes
mins
Course:
Main Course
Cuisine:
Indian
Servings:
8
servings
Calories:
246
kcal
Ingredients
28
oz.
can diced tomatoes
(no sugar added)
2
cups
diced potatoes
(¼" dice)
½
cup
sliced carrots
½
cup
chopped red onion
12
oz.
package riced cauliflower
6
medium
garlic cloves
2
tbsp.
curry powder
1
tsp.
ground cumin
1
tsp.
ground turmeric
1
tsp.
ground ginger
2
cups
cooked chickpeas
(if canned, drain and rinse)
13.5
oz.
can light coconut milk
1
cup
golden raisins
US Customary
-
Metric
Instructions
In a large skillet or pot, combine the diced tomatoes, potatoes, carrots, and onions and bring to a strong simmer over medium heat.
Add in the riced cauliflower and spices as well as the coconut milk and cook until all the vegetables are cooked through.
Stir in the coconut milk and chickpeas.
When everything is completely cooked through and fork-tender, turn off the heat and stir in the golden raisins.
Serve over a bed of brown rice.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving:
1
cup
|
Calories:
246
kcal
|
Carbohydrates:
45
g
|
Protein:
8
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Sodium:
214
mg
|
Potassium:
916
mg
|
Fiber:
8
g
|
Sugar:
16
g
|
Vitamin A:
1510
IU
|
Vitamin C:
38.9
mg
|
Calcium:
115
mg
|
Iron:
6.2
mg