Curried Vegetables

Vegetarian - Main Dish

Vegetables in a spicy sauce. So tasty you'll never miss the meat!

Brief

Prep 20 mins

Cook: 45 mins

Total: 1hr5 mins

Servings: 6

Yield: 6 servings

Curried Vegetables

Ingredients

3 tablespoons olive oil

1 tablespoon curry powder

½ teaspoon cumin seeds

1 eggplant

cubed

3 jalapeno peppers

seeded and minced

4 Yukon Gold potatoes

cubed

3 tomatoes

diced

½ teaspoon salt

½ teaspoon chili powder

½ teaspoon ground turmeric

¼ cup chopped fresh cilantro

Main Dish

Directions

Step 1

In a Dutch oven or large pot over medium heat heat oil with curry powder and cumin until aromatic. Stir in eggplant jalapenos potatoes tomatoes salt chili powder and turmeric. Cover and cook 30 to 45 minutes adding water if necessary to maintain a stew-like consistency.

Step 2

Sprinkle with cilantro before serving.

Nutritional Information

Curried Vegetables

Servings Per Recipe:6

Calories: 203

% Daily Value *

Protein: 4.1g 8%

Carbohydrates: 29.3g 10%

Dietary Fiber: 5.2g 21%

Sugars: 3.2g

Fat: 8.9g 14%

Saturated Fat: 1.3g 7%

Vitamin A Iu: 738.4IU 15%

Niacin Equivalents: 1.7mg 13%

Vitamin B6: 0.2mg 12%

Vitamin C: 16.4mg 27%

Folate: 26.4mcg 7%

Calcium: 31.8mg 3%

Iron: 1.5mg 9%

Magnesium: 27.2mg 10%

Potassium: 393.5mg 11%

Sodium: 485.3mg 19%

Thiamin: 0.1mg 8%

Calories From Fat: 80.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.