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Mixed Vegetable Curry

Ingredients
  Salt 1 Teaspoon
  Garlic 1 Clove (5 gm)
  Butter/Margarine 2 Tablespoon
  Carrots 1 Pound, cleaned and sliced diagonally
  Onion 1 Medium, sliced
  Coriander 1 1⁄2 Teaspoon
  Turmeric 1 Teaspoon
  Ground ginger 1⁄2 Teaspoon
Spiced rice
  Rice 1 Cup (16 tbs) (Brand)
  Water 2 1⁄2 Cup (40 tbs)
  Butter 1 Tablespoon
  Cayenne pepper 1⁄8 Teaspoon
  Water 1⁄2 Cup (8 tbs)
  Cauliflower head 1 Small, broken into flowerets
  Cornstarch 2 Teaspoon
  Chopped walnuts 1⁄3 Cup (5.33 tbs)
  Seedless raisins 1⁄3 Cup (5.33 tbs)
  Cinnamon 1⁄4 Teaspoon
  Ground cloves 1⁄8 Teaspoon
Directions

Mash salt and garlic together.
Melt butter or margarine in a large saucepan.
Add carrots, onion and salt-garlic mixture.
Stir and heat through.
Add coriander, turmeric, ginger and cayenne pepper; stir.
Add 1/2 cup water and cover.
Cook over low heat about 10 minutes.
Add cauliflower and stir.
Cover.
Cook until vegetables are tender, about 10 minutes longer.
Combine 1/2 cup water and cornstarch.
Stir until free of lumps.
Add to vegetables.
Heat and stir until liquid is thickened.

Recipe Summary

Cuisine: 
Indian
Course: 
Main Dish
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2234 Calories from Fat 837

% Daily Value*

Total Fat 94 g145.3%

Saturated Fat 28.3 g141.6%

Trans Fat 0 g

Cholesterol 96.8 mg32.3%

Sodium 2462.2 mg102.6%

Total Carbohydrates 315 g105%

Dietary Fiber 46.5 g186%

Sugars 80.3 g

Protein 49 g97.4%

Vitamin A 1555.1% Vitamin C 527.1%

Calcium 51.8% Iron 70.1%

*Based on a 2000 Calorie diet

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Mixed Vegetable Curry Recipe