Vegetarian

Improvised Farm Stand Curry takes several minutes to prepare.

Improvised Farm Stand Curry takes several minutes to cook.

Improvised Farm Stand Curry makes 8 servings.

The ingredients for Improvised Farm Stand Curry are:

2 Eggplant
1 winter squash
3 cups frozen cauliflower
1/3 c Canola Oil
Curry powder, 1 tbsp
1 TB Panch Phoran (Bengali five-spice that includes cumin seed, black mustard seeds, fenugreek seeds, nigella seeds & fennel seeds)
1 cup Newman's Own Orange Mango Tango Juice
1 1/2 c organic fat free chicken stock
Kosher Salt
1 Canned Tomato & some juice
2 onions
5 cloves of garlic

Here is how you make Improvised Farm Stand Curry:

Cut eggplants into slices, salt & drain in colander in sink.Cut & peel squash into cubes, about 1 inch. Depending on the tenderness of squash you may want to roast it.Cut all vegetables and put them in a crock pot.Toasted the Panch Phoran, then ground it in a coffee grinder Heated 3 TB of oil in a pan, cooked Panch Phoran & curry powder in it. Added garlic to pan. Pour oil & spices over veggies in crock pot, stir to combineAdd broth & juice. Add more liquid as needed.Cook in crockpot on low for a few hours until all veggies are tender. Serve with rice.Number of Servings: 8Recipe submitted by SparkPeople user HIPPYGOTH.

The nutritional information for Improvised Farm Stand Curry is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 211.6

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 866.0 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 7.9 g
• Protein: 4.0 g