Vegetarian Curry

OPEN SOURCE FOOD
15Ingredients
40Minutes
260Calories

Ingredients

US|METRIC
  • 2 tablespoons vegetable oil
  • 2 tablespoons soy sauce (to taste)
  • 1 onion (chopped)
  • 1 tablespoon fresh ginger
  • 1 garlic clove (chopped)
  • 2 green chili peppers (chopped)
  • 2 tablespoons curry paste (Thai, red or green)
  • 2 tablespoons coriander (paste)
  • 1 cup chickpeas (cooked)
  • 1 cup textured soy protein (dried, reconstitute in veggie broth or water)
  • 1 cup diced tomatoes
  • 1 zucchini (sliced)
  • 1 eggplant (sliced)
  • 1 carrot (cut into matchsticks)
  • 1/4 cup white sesame seeds (black &)
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    Directions

    1. 1. Saute onions, garlic and ginger in vegetable oil until onions are translucent.
    2. 2. Add in the chili peppers and let those fry a little. Throw in the curry paste and stir until fragrant.
    3. 3. Add tomatoes, carrot, zucchini and eggplant. Simmer 10 min.
    4. 4. Add textured soy protein, chickpeas and coriander paste, mix well. Simmer 5 min.
    5. 5. Serve sprinkle with white and black sesame seeds.
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    NutritionView More

    260Calories
    Sodium26% DV620mg
    Fat18% DV12g
    Protein16% DV8g
    Carbs11% DV34g
    Fiber40% DV10g
    Calories260Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat1g5%
    Trans Fat0g
    Cholesterol
    Sodium620mg26%
    Potassium910mg26%
    Protein8g16%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate34g11%
    Dietary Fiber10g40%
    Sugars10g20%
    Vitamin A70%
    Vitamin C130%
    Calcium15%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.