Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0
Steven Shaw
Recipe by Cooking Light April 2005

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Credit: Becky Luigart-Stayner

Recipe Summary

Yield:
8 servings (serving size: 1 1/2 cups curry and 1/2 cup noodles)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and garlic to pan; sauté 5 minutes. Add 1 cup Vegetable Stock, soy sauce, curry paste, and salt. Stir in carrot; cook 2 minutes. Add bell pepper, tomatoes, zucchini, squash, and mushrooms; cook 2 minutes, stirring occasionally. Stir in remaining 3 cups stock and spinach; bring to a boil. Reduce heat, and simmer 5 minutes or until carrot is tender, stirring occasionally. Serve over noodles.

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Nutrition Facts

188 calories; calories from fat 11%; fat 2.3g; saturated fat 0.2g; mono fat 1.1g; poly fat 0.8g; protein 4.4g; carbohydrates 40.2g; fiber 4.4g; iron 2.3mg; sodium 361mg; calcium 77mg.
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