Vegetable curry
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Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
34
High
Nutrition per serving
Calories497.7 kcal (25%)
Total Fat9.6 g (14%)
Carbs82.9 g (32%)
Sugars14.9 g (17%)
Protein24.3 g (49%)
Sodium421.6 mg (21%)
Fiber15.9 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Heat olive oil in a large nonstick skillet over medium high heat
Step 2
Add sweet potatoe and cook for 2-4 minutes then decrease heat to medium
Step 3
Add cauliflower, onion and curry powder - cook for 1 - 2 minutes, stirring constantly.
Step 4
Add broth and salt, chickpeas and tomato. Then bring to boil
Step 5
Cover, lower heat and simmer for about 10 minutes, or until vegetables are soft
Step 6
Finally sprinkle with cilantro and serve
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