5 Minute Vegan Curry ( Copy )
| 13 |
10 |
282 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
5 min |
4
|
Ingredients
|
1/2 medium
|
Red onion
|
|
2 clove(s)
|
Garlic
|
|
1 tsp
|
Salt
|
|
1 medium
|
Zucchini
|
|
1/2 medium
|
Carrots
(grated)
|
|
1/2 tbsp
|
Vegetable stock/broth
|
|
400 ml
|
Water
(boiling)
|
|
2 tbsp
|
Curry powder
|
|
1/2 cup
|
Spinach
|
|
1 can (15oz)
|
Lima beans, canned
|
|
1 can (15oz)
|
Black beans, canned
|
|
284 gm
|
Almond milk, unsweetened
|
|
1 tbsp
|
Extra virgin olive oil
|
Instructions
Chop red onion and garlic and add to a saucepan with olive oil. Grate carrot into pan. Season with salt and stir while cooking for about 2 minutes.
Add curry spice, boiling water, vegetable broth, almond milk, and beans (drained and rinsed). Continuously stirring.
Add in spinach last minute and a half of cooking, and allow it to wilt.
Remove from heat, serve and enjoy!
Notes:
This recipe has been altered to increase protein and reduce fat while remaining a delicious vegan meal.
Nutrition Facts
Per Portion
Calories
282
Calories from fat
75
Calories from saturated fat
13.9
Total Fat
8.3 g
Saturated Fat
1.5 g
Trans Fat
0.0 g
Polyunsaturated Fat
1.9 g
Monounsaturated Fat
4.3 g
Cholesterol
2.2 mg
Sodium
1491 mg
Potassium
939 mg
Total Carbohydrate
45 g
Dietary Fiber
15.9 g
Sugars
4.5 g
Protein
14.6 g
Dietary servings
Per Portion
| Meat Alternative |
1.2 |
| Milk Alternative |
0.3 |
| Vegetables |
2.8 |
Energy sources
Meal Type(s)
