Try this Vegetable Curry recipe, or contribute your own.
Suggest a better description1). Separate the onion pieces into segments & spread them in a heavy frying pan. Add no liquid or fat. Heat the pan gently, cooking at moderate heat without stirring for 7 to 10 minutes, until the onions are sizzling, speckled with dark amber and beginning to stick to the pan. 2). Stir in 1.5C stock and deglaze the pan (i.e. let it bubble up, stirring up the browned bits in the pan with a spoon as it bubbles). Stir in the garlic, spices, peppers, carrots & mushrooms. Reduce heat & simmer, stirring frequently, until the mixture is very thick (not at all soupy) and the vegetables are "frying" in their own juices. Dont rush this step; it is essential that the spices should not have a raw, harsh taste. Cook very gently for a few more minutes. Stir in the tomato paste. 3). Cool slightly, then puree half the mixture in a blender & push it through a sieve. Combine the pureed and unpureed mixture in the pan. (I omitted step 3 - I like the chunks of vegetables:-) 4). Add the potatoes and cauliflower to the pan. Toss everything together very well. Pour in additional stock to reach about one third of the way up the sides of the pan. Squeeze the lemon juice over the contents of the pan. Season with salt, bring to a boil. 5). Reduce heat, cover and simmer for 15 minutes. Stir in the beans & continue simmering for 5 minutes more or until all the vegetables are tender. Note: this reheats very well. If you plan to cook it ahead, undercook the curry slightly so that the vegetables do not become mushy when they are reheated. This is from "Slim Cuisine" by Sue Kreitzman, a lowfat (but not exclusively vegetarian) cookery book. From: MAYFLIES@aol.com. Fatfree Digest [Volume 10 Issue 16] Aug. 26, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (1234g) | ||
Recipe Makes: 1 Servings | ||
|
||
Calories: 105 | ||
Calories from Fat: 20 (19%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.2g | 3 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 2369.7mg | 82 % | |
Potassium 365.6mg | 10 % | |
Total Carbohydrate 22.9g | 7 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 19.9g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 105
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.