Asian

Vegetable Curry, low fat and carb is for Dinner.

Vegetable Curry, low fat and carb takes 15 minutes to prepare.

Vegetable Curry, low fat and carb takes 18 minutes to cook.

Vegetable Curry, low fat and carb makes 3 servings.

The ingredients for Vegetable Curry, low fat and carb are:

2 medium Zucchini, baby
3 cup Squash - Yellow and Zucchini
1 cup, chopped Onions, raw
3 tsp Bacon grease
3 serving Curry Sauce-S & B Golden (22 gms) (by DOROTHYMURPHY)
3 clove Garlic
1 tbsp Curry powder
2 tsp Turmeric, ground
1 serving chili and garlic sauce (1 tbsp) (by ZLWIDOW)
4 oz Fage - 0%, plain
2 cup Kitchen Basics Chicken Stock (Fat free, low sodium) (by ADDYMORENO)

Here is how you make Vegetable Curry, low fat and carb:

brown veggies in pam oil or bacon grease, add spices except curry paste to heat, add chicken stock. Cook for 5 mins until tender crisp, add curry paste bring to boil and heat and stir 5 mins. Remove from heat and add yogurt. Serving Size: makes 3 large servingsNumber of Servings: 3Recipe submitted by SparkPeople user CLARADAY.

The nutritional information for Vegetable Curry, low fat and carb is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 244.5

• Total Fat: 12.0 g
• Cholesterol: 5.8 mg
• Sodium: 1,309.9 mg
• Total Carbs: 23.0 g
• Dietary Fiber: 4.5 g
• Protein: 10.2 g

Vegetable Curry, low fat and carb is Asian cuisine.

The dietary needs meet for Vegetable Curry, low fat and carb is Low Carb