Vegetarian

Veggie Curry - KKO is for Dinner.

Veggie Curry - KKO takes 15 minutes to prepare.

Veggie Curry - KKO takes 20 minutes to cook.

Veggie Curry - KKO makes 8 servings.

The ingredients for Veggie Curry - KKO are:

3 serving Italian Style Vegetables (Kroger) (Zucchini, carrots, cauliflower, lima beans, italian green beans a
3 cup California mixed vegetables, frozen
1.75 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
1 tbsp Extra Virgin Olive Oil
1 pepper, large (3-3/4" long, 3" Yellow Peppers (bell peppers)
1 cup, chopped Onions, raw
2 cup, pieces or slices Mushrooms, fresh
1 tsp Pepper, red or cayenne
1 tsp Cumin seed
1 tbsp Curry powder
1 tsp Salt
1 tsp Pepper, black
1 sweetpotato, 5" long Sweet potato
2 tsp Ginger Root
4 clove Garlic
1.75 cup 365 Organic Diced Tomatoes

Here is how you make Veggie Curry - KKO:

roast sweet potato until it is just cooked. set aside. precook frozen veggies and set aside. saute onion and pepper until onion starts to be translucent. add diced ginger and garlic and spices - cook for about 3 minutes until spices are very aromatic. add the potato, veggies and tomatoes. cook for a few minutes at a simmer. add coconut milk and bring to simmer for 5 minutes. Serving Size: 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user KKOMAIL.

The nutritional information for Veggie Curry - KKO is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 187.3

• Total Fat: 11.4 g
• Cholesterol: 0.0 mg
• Sodium: 437.3 mg
• Total Carbs: 17.4 g
• Dietary Fiber: 3.7 g
• Protein: 4.2 g

Veggie Curry - KKO is Indian cuisine.

The dietary needs meet for Veggie Curry - KKO is Vegan