Asian

Curry Vegetable Stirfry is for Lunch.

Curry Vegetable Stirfry takes several minutes to prepare.

Curry Vegetable Stirfry takes several minutes to cook.

Curry Vegetable Stirfry makes 4 servings.

The ingredients for Curry Vegetable Stirfry are:

1 tbsp canola oil
1 tsp cumin
1 tsp curry powder
1 tsp garlic powder
1 large carrot, sliced thin
1 green pepper, sliced thin
1 red pepper, sliced thin
1 bunch broccoli, cut into bite sized pieces
1/2 cup water, divided
1 package rice noodles (linguini sized), prepared according to package directions

Here is how you make Curry Vegetable Stirfry:

Heat oil in a wok. Add cumin, curry and garlic. Cook 30 seconds until fragrant. Add vegetables and 1/4 cup water. Stir until combined. Continue to stir until the water has evaporated. Add another 1/4 cup of water and cook, continually stirring for 8-10 minutes until veggies are crisp tender.Serve veggies over hot rice noodles. Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user KIMBER9904.

The nutritional information for Curry Vegetable Stirfry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 199.1

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 58.1 mg
• Total Carbs: 14.6 g
• Dietary Fiber: 6.3 g
• Protein: 5.5 g

Curry Vegetable Stirfry is Asian cuisine.

The dietary needs meet for Curry Vegetable Stirfry is Vegan