|2 tbsp||canola oil||30 mL|
|1||onions, finely chopped||200 g|
|1 clove||garlic, minced|
|460 g||veggie ground|
|1 1/2 tbsp||curry powder||14 g|
|1/8 tsp||ground cinnamon||0.4 g|
|1 tsp||gingerroot, grated||4 g|
|1/2 tsp||turmeric||2 g|
|1/8 tsp||cayenne pepper||0.4 g|
|2||potatoes, peeled and diced||400 g|
|1||carrots, peeled and diced||100 g|
|1 2/3 cup||canned tomatoes (diced)||400 g|
|1/2 cup||water||125 mL|
|1 cup||frozen peas||130 g|
|1 pinch||salt [optional]||0.2 g|
|ground pepper to taste [optional]|
Before you start
Keep the serving plates in the oven at the lowest setting so they are warm when you serve.
- Heat the oil in a sauté pan over medium heat. Add the onion and garlic, then sauté 2-3 min, with stirring, until the onion softens, paying attention not to let the garlic burn.
- Add the veggie ground, curry, other spices, and grated ginger. Cook 1 min.
- Add the potatoes, carrots, tomatoes, and water. Mix well. Bring to a boil, then reduce the heat, cover and simmer 30 min, or until the potatoes are done. Add water if necessary to maintain a moist environment.
- Stir in the peas and cook an additional 5 min Adjust the seasoning, then serve on the warmed plates.
Nutrition Facts Table
per 1 serving (390g)
% Daily Value
ClaimsThis recipe is :
- Diet-related health claims :
- Excellent source of :
- Fibre, Iron, Manganese, Potassium, Vitamin A, Vitamin B6, Vitamin K
- Good source of :
- Calcium, Folacin, Magnesium, Vitamin B1, Vitamin C, Vitamin E
- Source of :
- Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin B2, Zinc
- Low :
- Calories, Fat, Saturated Fat
- Free :
- Added Sugar, Cholesterol, Trans Fat
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Top ReviewsView All Reviews
Hétoum M.november 01, 2018 | I would make this recipe again
Good recipe, but needed to add much more water, doubled the tomatoes, and increased cooking time