Dinner

Rainbow Vegetable Curry is for Dinner.

Rainbow Vegetable Curry takes 20 minutes to prepare.

Rainbow Vegetable Curry takes 30 minutes to cook.

Rainbow Vegetable Curry makes 8 servings.

The ingredients for Rainbow Vegetable Curry are:

*Canola Oil, 4 tbsp
Onions, raw, 1 large (chopped)
Garlic, 3 cloves
Ginger Root, 1 tsp or more, fresh grated preferred
Curry powder, 2 tsp
*Ground cumin seed, 1 tsp
Cardamom, ground, .25 tsp
Cinnamon, ground, 2 tsp
*1 Cinnamon Stick, 1
Canned Tomatoes, 1 can diced with liquid
Unsweetened coconut Milk, 1 cup (can use whole can for a more pronounced coconut flavor)
Salt, .5 tsp or to taste
*Potato, raw, 4 small (1-3/4" to 2-1/2" dia.), diced - I use Yukon gold
Sweet potato, 2 sweetpotato, 5" long, diced
Cabbage, fresh, 3 cup, chopped finely
Peas, frozen, 2 cup
Beans, red kidney, 1 can, drained and rinsed

Here is how you make Rainbow Vegetable Curry:

Heat oil in large skillet or wok. Add onion and cook, stirring, for 5 min. Add garlic and ginger, and cook for 2 min. Add spices and cook for 30 sec. Stir in tomatoes, coconut milk, and salt. Mix well. Add all but peas and beans, and cook, covered, for 20 min or until potatoes are soft. Add peas and beans, and cook until warm through. Serve over brown rice.Serving Size:?Makes 8 large servings

The nutritional information for Rainbow Vegetable Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 298.2

• Total Fat: 11.9 g
• Cholesterol: 0.0 mg
• Sodium: 369.7 mg
• Total Carbs: 39.0 g
• Dietary Fiber: 8.4 g
• Protein: 12.3 g

Rainbow Vegetable Curry is Asian cuisine.

The dietary needs meet for Rainbow Vegetable Curry is Vegetarian