Vegetable Curry
Recipe: #32579
June 17, 2019
Categories: Curries, Indian, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan Vegetarian, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (424.3 g)
- Calories 189.7
- Total Fat - 10 g
- Saturated Fat - 1.4 g
- Cholesterol - 0 mg
- Sodium - 366.1 mg
- Total Carbohydrate - 22.4 g
- Dietary Fiber - 6.3 g
- Sugars - 8.8 g
- Protein - 5.7 g
- Calcium - 68.5 mg
- Iron - 2.6 mg
- Vitamin C - 42 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Fry the onions in oil.
Step 2
Sprinkle curry powder over the onions and simmer for 3 minutes while stirring.
Step 3
Add tomato paste. cook.
Step 4
Pour in the soy milk and the vinegar and stir.
Step 5
Add the tomatoes and vegetable stock.
Step 6
Let it simmer for 30 minutes on a low heat. Stir regularly.
Step 7
Add the remaining vegetables and cook for 15 minutes until everything is cooked.
Tips
No special items needed.
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