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Vegetable Curry
Source: dLife

A thick vegetable stew filled with aromatic herbs and spices.

Rating:
Prep Time: 20 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 118.2
Total Carbs 24.9 g
Dietary Fiber 3.9 g
Sugars 5.1 g
Total Fat 0.7 g
Saturated Fat 0.1 g
Unsaturated Fat 0.1 g
Potassium 634.0 mg
Protein 3.3 g
Sodium 112.4 mg
Dietary Exchanges
, 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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Servings
Ingredients

1 each  cooking spray
0 1/2 cup  fresh chopped onion
2 each  medium garlic cloves
1 cup  fresh cauliflower
2 each  medium potatoes
2 each  fresh carrots
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
1 pinch  ground cayenne (red pepper)
1 pinch  black pepper
Directions
  1. Lightly coat large pot with cooking spray. Heat over medium and cook onion and garlic 3 - 4 minutes.
  2. Add cauliflower, potatoes, carrots, broth, turmeric, mustard, cumin, and coriander. Bring to boil.
  3. Reduce heat to low, cover, and simmer 10 - 15 minutes.
  4. In small mixing bowl, whisk together flour and water. Whisk mixture into vegetables.
  5. Continue cooking, stirring continually, until thick.
  6. Add tomato, parsley, and lemon juice. Simmer 2 - 3 minutes.
  7. Sprinkle with salt and black/red pepper. Serve hot.

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