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Vegetables With Almond Curry

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  Olive oil 1 Tablespoon
  Onion 1 , sliced
  Garlic 1 Clove (5 gm), crushed
  Ground cumin 1 Teaspoon
  Ground coriander 1 Teaspoon
  Turmeric 1 Teaspoon
  Carrots 2 , peeled and sliced
  Red lentils 110 Gram (1/2 Cup)
  Canned peeled tomatoes 440 Gram (No Added Salt, Undrained)
  Vegetable stock 375 Milliliter (1 1/2 Cups)
  Chili sauce 1 Teaspoon (Or To Taste)
  Pumpkin 500 Gram, peeled and cut into 2 cm cubes
  Cauliflower 1⁄2 , cut in florets
  Blanched almonds 2 Tablespoon
  Ground black pepper To Taste
  Low fat plain yogurt 4 Tablespoon

1.Brush a large saucepan with olive oil, heat and cook onion, garlic, cumin, coriander, turmeric and carrots for 5 minutes or until onion softens.
2.Stir in lentils, tomatoes and stock.
Bring to the boil, reduce heat, cover and simmer for 15 minutes.
3.Add chilli sauce, pumpkin and cauliflower.
Cookfor 15-20 minutes longer or until pumpkin is tender.
Mix in almonds and season to taste with pepper.
Ladle curry into bowls and top with a spoonful of yoghurt.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1219 Calories from Fat 296

% Daily Value*

Total Fat 34 g52.8%

Saturated Fat 4.5 g22.4%

Trans Fat 0 g

Cholesterol 3.6 mg1.2%

Sodium 1785.3 mg74.4%

Total Carbohydrates 184 g61.2%

Dietary Fiber 48.9 g195.7%

Sugars 45.7 g

Protein 58 g115.2%

Vitamin A 1202.7% Vitamin C 429.4%

Calcium 69.9% Iron 90.7%

*Based on a 2000 Calorie diet

Vegetables With Almond Curry Recipe