☆ Vegetable Curry ☆
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Nutrition balance score
Good
Glycemic Index
36
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories231.3 kcal (12%)
Total Fat10.7 g (15%)
Carbs29.3 g (11%)
Sugars9.9 g (11%)
Protein7.9 g (16%)
Sodium1261 mg (63%)
Fiber8.2 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
3 Tbspcanola oil
2yellow onions
finely chopped
12 ozred potatoes
unpeeled and cut into 1/2 inch pieces
1 Tbspsalt
3 Tbspyellow curry powder
3cloves garlic
1 Tbspginger
grated
1 Tbsptomato paste
2 cupsvegetable broth
1 lbcauliflower florets
15 ozcan chickpeas
rinsed
15 ozcan diced tomatoes
2red bell peppers
2 cupsfrozen peas
thawed
½ cupcoconut milk
1 tspfenugreek leaf powder
Instructions
Step 1
Heat oil over medium, then add the onions, potatoes, and 1 tbsp salt and cook, stirring occasionally, until starting to brown (about 6-8 min)
Step 2
Stir in curry powder and allow to bloom for 1-2 min
Step 3
Stir in garlic, ginger, and tomato paste, and cook until fragrant (about 1 min)
Step 4
Deglaze with the broth, then stir in the cauliflower, chickpeas, and tomatoes, and bring to a simmer
Step 5
Reduce heat to low and simmer for 15 min, then add the bell peppers and simmer another 10 min
Step 6
Stir in the peas, coconut milk, and fenugreek powder, and cook another 2 min, then taste and serve
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