Vegetable Curry

Ingredients
  • 1 tbsp Olive oil
  • 1 Onion diced
  • 3 cloves Garlic diced
  • 2 stalks Celery chopped
  • 2 Carrots chopped
  • 1 Zucchini chopped
  • 1 Sweet potato (peeled and diced_
  • 2 tsp Curry powder
  • 1 tsp Cumin
  • 2 cups Diced tomatoes with juice A bit more than half a 796ml can
  • 1 cup Light coconut milk
  • pinch Salt and pepper
Ingredients
  • 1 tbsp Olive oil
  • 1 Onion diced
  • 3 cloves Garlic diced
  • 2 stalks Celery chopped
  • 2 Carrots chopped
  • 1 Zucchini chopped
  • 1 Sweet potato (peeled and diced_
  • 2 tsp Curry powder
  • 1 tsp Cumin
  • 2 cups Diced tomatoes with juice A bit more than half a 796ml can
  • 1 cup Light coconut milk
  • pinch Salt and pepper
Instructions
  1. Heat oil over medium heat in a large pot. Add onion, garlic, celery, and carrots. Cook for 5 minutes (until vegetables are soft).
  2. Add zucchini and sweet potatoes. Cook for 3 minutes.
  3. Mix in curry powder and cumin. Cook for another minute.
  4. Add tomatoes and coconut milk. Stir, cover, reduce heat to low, and cook for 15 minutes (until potatoes are soft).
  5. Add pinch of salt and pepper.
Recipe Notes

Recipe and photo courtesy of Oldwayspt.org

Servings:4
Amount Per Serving:1 Cup
Print Recipe
Nutrition Facts
Vegetable Curry
Amount Per Serving
Calories 140 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 3.5g 18%
Sodium 80mg 3%
Total Carbohydrates 18g 6%
Dietary Fiber 4g 16%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.