Vegetable Curry Recipe

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Ingredients:

Serving

3 medium potatoes, peeled and cubed
2 cloves garlic, minced
2 cups butternut squash
1 onion, chopped
1 sweet pepper, chopped
2 1/2 cups vegetable broth
1 (19 oz) can lentils, drained and rinsed (optional)
1/2 cup fresh coriander leaves
1 tbsp vegetable oil
1 tbsp curry powder
1 tbsp flour
1 tsp ground cumin
1/4 tsp black pepper
1/4 tsp salt
hot cooked rice

Directions:

In Dutch oven or large saucepan,heat oil over medium-high heat.
Add onion, green pepper and garlic; cook until slightly softened, about 4 minutes.
Add potatoes; sprinkle with curry, flour, cumin and pepper; cook, stirring for 30 seconds.
Stir in broth; bring to boil.
Reduce heat and simmer 15 minutes.
Add squash; simmer, stirring occasionally, until vegetables are tender, 30 to 35 minutes.
Stir in lentils (if using) and cook until heated just heated through.
Season with salt and more pepper to taste.
Sprinkle with coriander and serve over rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.32 Kcal (1324 kJ)
Calories from fat	66.62 Kcal
		% Daily Value*
Total Fat	7.4g	11%
Cholesterol	1.54mg	1%
Sodium	1051.37mg	44%
Potassium	1043.62mg	22%
Total Carbs	57.47g	19%
Sugars	10.9g	44%
Dietary Fiber	10.17g	41%
Protein	8.88g	18%
Vitamin C	61.2mg	102%
Vitamin A	1.7mg	56%
Iron	4.8mg	27%
Calcium	120.9mg	12%

Amount Per 100 g
Calories	79.32 Kcal (332 kJ)
Calories from fat	16.7 Kcal
		% Daily Value*
Total Fat	1.86g	11%
Cholesterol	0.39mg	1%
Sodium	263.63mg	44%
Potassium	261.69mg	22%
Total Carbs	14.41g	19%
Sugars	2.73g	44%
Dietary Fiber	2.55g	41%
Protein	2.23g	18%
Vitamin C	15.4mg	102%
Vitamin A	0.4mg	56%
Iron	1.2mg	27%
Calcium	30.3mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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