Vegetarian

Tridoshic Vegetable Curry takes 20 minutes to prepare.

Tridoshic Vegetable Curry takes 40 minutes to cook.

Tridoshic Vegetable Curry makes 10 servings.

The ingredients for Tridoshic Vegetable Curry are:

1 cup Frozen green peas
1 cup, chopped Carrots, raw
1 cup diced Potato, raw
2 cup Asparagus, fresh
3 tsp Amul Pure Ghee 14g/1 tbs=1 serv (by PROVERBS31JULIA)
2 tsp Cumin seed
.5 tsp Salt
1.5 cup (8 fl oz) Water, tap
2 tsp Turmeric, ground
1 tsp Coriander seed
2 tsp Mustard seed, yellow

Here is how you make Tridoshic Vegetable Curry:

Heat ghee in large heavy skillet. Add black mustard seeds and cumin . When the mustard seeds begin to pot add turmeric. Then add all the vegetables (diced) and water.(except for frozen peas that you add later)Cook covered for 15-20 minutes until the vegetables are nearly done. Then add yogurt and peas and turn down heat and cook for another 15 or 20 minutes.Serving Size: ? Cup 9 or 10 servingsNumber of Servings: 10Recipe submitted by SparkPeople user ALISONMATT.

The nutritional information for Tridoshic Vegetable Curry is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 55.5

• Total Fat: 1.8 g
• Cholesterol: 3.0 mg
• Sodium: 141.7 mg
• Total Carbs: 8.0 g
• Dietary Fiber: 2.6 g
• Protein: 2.1 g