Vegetarian

Sweet Potato Vegetable Curry is for Dinner.

Sweet Potato Vegetable Curry takes 45 minutes to prepare.

Sweet Potato Vegetable Curry takes 45 minutes to cook.

Sweet Potato Vegetable Curry makes 12 servings.

The ingredients for Sweet Potato Vegetable Curry are:

Zucchini, 2 cup, sliced
Broccoli, fresh, 2 cups
Eggplant, fresh, 2 cup, large cubes
Organic Diced Tomatoes, 3 cups (2 cans)
Yukon Gold Potatoes 4 medium about 2 cups
Carrots, raw, 2 cups
Sweet potato, 2 cup, cubes
Cauliflower, raw, 2 cup

Organic Vegetable Stock, 1.5 cup (I use my homemade veggie bullion and 1.5 cups of water)
Garlic, 4 cloves
Ginger, ground, 1 tsp
Smoked Paprika, 1 tbsp
Ground Corriander, 1 tsp
Ground Cumin, 1 tbsp
Curry Powder 4 Tablespoons
Cornstarch, 1 heaping tablespoon
cayenne pepper (optional)

Almond Breeze Almond Milk, Original, 8 oz or any milk substitute
coconut extract, 1 tbsp
A dash of sugar 1 Tablespoon (to replace the sweetness of coconut milk)

* or use 1 cup of coconut milk (this will change the recipe calorie counts- add 37 calories per serving and 5 grams of fat)

Here is how you make Sweet Potato Vegetable Curry:

This makes 12 heaping one cup servings. Recipe calculates 1 big cup curry serving over 1/2 cup of long grain brown rice. Directions:Cut up all of your veggies.Stir fry the potatoes, sweet potatoes, and cauliflower in a splash of water for about 3 minutes. Add all of the spices and stir fry a minute or so more. (You may need to add some more splashes of water as you go to keep from sticking. Not too much though.) (I never use added oil to dishes. If you do you must change calorie and fat count to reflect your changes)Add Vegetable stock, tomatoes and eggplant. Cover and simmer gently for about 20 minutes until potatoes and eggplant are almost tender.Add zucchini and broccoli.Mix cornstarch with almond milk and coconut extract and sugar add it to the curry stir it into the mixture and stir while it thickens a little.Cover and simmer on super low until the broccoli and zucchini are crisp tender. Only a few minutes.Serve hot with 1/2 cup brown rice. Even better the next day!Number of Servings: 12Recipe submitted by SparkPeople user IMVEGAN.

The nutritional information for Sweet Potato Vegetable Curry is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 211.7

• Total Fat: 1.8 g
• Cholesterol: 0.0 mg
• Sodium: 221.9 mg
• Total Carbs: 44.5 g
• Dietary Fiber: 6.4 g
• Protein: 5.8 g

Sweet Potato Vegetable Curry is Indian cuisine.

The dietary needs meet for Sweet Potato Vegetable Curry is Vegan