Lunch

Everything but the Kitchen Sink Vegetable Curry is for Lunch.

Everything but the Kitchen Sink Vegetable Curry takes 15 minutes to prepare.

Everything but the Kitchen Sink Vegetable Curry takes 20 minutes to cook.

Everything but the Kitchen Sink Vegetable Curry makes 4 servings.

The ingredients for Everything but the Kitchen Sink Vegetable Curry are:

1 small onion chopped
3 tbsp olive oil
1 small sweet potatoe cubed
1 large carrot chopped
2-3 garlic cloves minced
1 cup vegtable stock
1/2 small pepper
1/2 small zucchini
1 400g tin of chickpeas
1 tsp turmeric
1 tbsp curry powder
1 tsp cinnamon
3/4 tsp cayenne
1/2 tsp salt
1/4 cup raisins
1 cup spinach

Here is how you make Everything but the Kitchen Sink Vegetable Curry:

Serves 41) In a large saucepan saute the onions until they are translusent. 2) Add the sweet potatoes, carrot, garlic and saute for a further 2 mins3) Add the stock, red peppers, zucchini, chickpeas, tumeric, curry, cinnamon, cayenne and salt. Stir well4) Reduce heat and cover. SImmer for 10-15 mins.Number of Servings: 4Recipe submitted by SparkPeople user TEENYTINYPIP.

The nutritional information for Everything but the Kitchen Sink Vegetable Curry is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 341.7

• Total Fat: 11.9 g
• Cholesterol: 0.0 mg
• Sodium: 751.3 mg
• Total Carbs: 54.8 g
• Dietary Fiber: 7.0 g
• Protein: 7.9 g

The dietary needs meet for Everything but the Kitchen Sink Vegetable Curry is Vegan