Vegetarian

IP Vegetable Curry is for Dinner.

IP Vegetable Curry takes 30 minutes to prepare.

IP Vegetable Curry takes 30 minutes to cook.

IP Vegetable Curry makes 10 servings.

The ingredients for IP Vegetable Curry are:

4 cup Red skin potatoes - diced, skin on (by JAZZY1DIVA)
1.5 serving carrots, 1 cup sliced or diced (by DEBBY777)
4 cup, cubes Eggplant, fresh
1.5 serving Fresh Green Beans (1 cup)
8 oz Red bell pepper, raw, diced (1 oz) (by AGENTTHIRTEEN)
1.5 cup, chopped Onions, raw
4 serving Garlic, Dorot Crushed (frozen) (by CAFEGANESHA)
4 serving Ginger, Crushed Dorot frozen, 1 cube (by MISOTU)
2 cup Zucchinni 1 cup raw chopped with skin (by SUNSHINE084)
1 serving Hunt's Fire Roasted Tomatos (by KHARRIS87)
1.5 cup Swanson Chicken Fat Free Chicken Broth Less Sodium
1.3 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
9 oz Spinach - Dole Baby Spinach
4 tbsp Curry powder
1 tsp Paprika
1 tsp Cumin seed
.5 tsp Corriander (by GRAMMYFIT)
3 tsp Garam Masala (by BIGGIRL2082010)

Here is how you make IP Vegetable Curry:

Diced onion, red bell pepper, and carrotAdd to IP on saute and cook until onion is translucentAdd spices to warm throughDice and add all other veggiestoss to coat in spicesAdd tomatoes and brothSecure lid in place and set to high pressure for 30 min.Let release naturally for 10-15 min. then quick release.Open lid and add in coconut milk and spinach. Heat on soup setting till spinach is wilted. Serve with rice, cilantro and lime wedgesServing Size: 1 cupNumber of Servings: 10Recipe submitted by SparkPeople user OCEANJEWELS31.

The nutritional information for IP Vegetable Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 166.3

• Total Fat: 6.3 g
• Cholesterol: 0.0 mg
• Sodium: 160.8 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 5.6 g
• Protein: 4.4 g

IP Vegetable Curry is Indian cuisine.

The dietary needs meet for IP Vegetable Curry is Vegetarian