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Vegetable Potato Curry
Source: dLife

A flavorful vegetable curry with potatoes, cauliflower, carrots, and tomato.

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 116.1
Total Carbs 23.8 g
Dietary Fiber 5.8 g
Sugars 6.5 g
Total Fat 0.8 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 807.8 mg
Protein 4.7 g
Sodium 100.4 mg
Dietary Exchanges
, 2 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  cooking spray
0 1/2 cup  fresh chopped onion
2 each  large garlic cloves
1 each  Cauliflower, head, large, 6" - 7", fresh
2 each  medium potatoes
2 each  Carrots, fresh, large, 7 1/4" - 8 1/2" long
1 1/2 cup  low sodium vegetable broth
0 3/4 tsp  ground turmeric
0 1/4 tsp  dry mustard
0 1/4 tsp  ground cumin
0 1/4 tsp  ground coriander
1 tbsp  white all purpose flour
2 tbsp  cold water
1 each  large tomato
2 tbsp  chopped parsley
1 tbsp  fresh lemon juice
1 pinch  salt and pepper
  1. Prepare all vegetables by chopping.
  2. Heat a large saucepan over medium heat and spray wtih cooking spray.
  3. Add onion and garlic, and saute for 3-4 minutes.
  4. Add cauliflower, potatoes, carrots, stock, turmeric, mustard, cumin, and coriander, and bring to a boil.
  5. Reduce heat, cover, and simmer, for 10-15 minutes, or until vegetables are soft.
  6. Bring to a boil again and add flour and water.
  7. Stir constantly until mixture thickens a bit.
  8. Mix in tomato, parsley, and lemon juice, and reduce heat, simmering for 2-3 minutes. Season with salt and pepper.

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