Quick and Easy Vegetable Curry

4.3

(115)

78 Reviews

10 Photos

A very quick and easy curry to serve up with rice and a salad.

Submitted by Michelle Young

Updated on July 14, 2022

10

Servings:

5

Yield:

4 to 6 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 ½ tablespoons curry powder
2 tablespoons tomato paste
1 (14.5 ounce) can diced tomatoes
1 cube vegetable bouillon
1 (10 ounce) package frozen mixed vegetables
1 ½ cups water
salt and pepper to taste
2 tablespoons chopped fresh cilantro

Directions

In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

Nutrition Facts (per serving)

103	Calories
4g	Fat
16g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 5
Calories 103
% Daily Value *
Total Fat 4g	4%
Saturated Fat 1g	3%
Sodium 267mg	12%
Total Carbohydrate 16g	6%
Dietary Fiber 5g	16%
Total Sugars 4g
Protein 4g	7%
Vitamin C 20mg	22%
Calcium 40mg	3%
Iron 2mg	12%
Potassium 278mg	6%

* 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.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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