Curried Vegetables

Curried Vegetables

54
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"Vegetables in a spicy sauce. So tasty you'll never miss the meat!"

Ingredients

1 h 5 m {{adjustedServings}} servings 203 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 29.3g
  • 9%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 485 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

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  1. In a Dutch oven or large pot over medium heat, heat oil with curry powder and cumin until aromatic. Stir in eggplant, jalapenos, potatoes, tomatoes, salt, chili powder and turmeric. Cover and cook 30 to 45 minutes, adding water if necessary to maintain a stew-like consistency.
  2. Sprinkle with cilantro before serving.
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Reviews

54
  1. 66 Ratings

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I wish there was a half star option, b/c I would give this 3 1/2. Although it wasnt nearly the best curry I've had, it improved by leaps and bounds after sitting overnight in the fridge. If I ma...

Excellent recipe, sugggest adding cauliflower, soaks up the juice,quartered onions and garlic.

We had this tonight for dinner, taking the suggestion of adding califlower. I only had one jalapeno, and red potatos, but it was still very tasty and quick. I was worried that there was not goin...