No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (281g) Recipe makes 6 servings The following items or measurements are not included below: frozen broccoli carrots cauliflower mix
Calories 170
Calories from Fat 16		(9%)
Amount Per Serving		%DV
	Total Fat 1.9g	2%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 0.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 939mg		39%
Potassium 558mg		15%
Total Carbohydrate 31.4g		10%
	Dietary Fiber 5.8g	23%
	Sugars 3.3g
Protein 8.2g		16%
detailed view... how is this calculated?

Indian Vegetable Curry

Recipe #334513 | 20 min | 5 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: KateL
Nov 2, 2008

Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style. Add cooked chicken for a heartier main dish. Serve with white or brown rice.

SERVES 6 (change servings and units)

Ingredients

2-3 teaspoons curry powder
16 ounces canned sliced potatoes, drained
16 ounces frozen broccoli carrots cauliflower mix (Birds Eye Farm Fresh Mixtures Broccoli, Cauliflower and Carrots)
15 ounces canned chickpeas, drained
14 1/2 ounces canned stewed tomatoes
13 3/4 ounces canned chicken broth

Directions

1
Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
2
Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
3
Reduce heat to medium-high cover and cook 8 minutes.
4
Blend broth with cornstarch; stir into vegetables. Cook until thickened.