Usually made with chicken, this vegetarian version of the classic Indian dish is packed with the same spices in a flavorful creamy-tomato sauce.

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
6
Yield:
8 cups curry
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4- to 5-qt. pot heat oil over medium. Add onion and garlic. Cook and stir for 5 to 6 minutes or until tender. Stir in the next four ingredients (through broth). Bring to boiling; reduce heat. Cover and simmer 15 minutes.

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  • Stir in tomatoes and peas. Return to boiling; reduce heat. Cover and simmer 5 minutes more. Stir in cilantro. Season to taste with salt. Serve over rice.

Nutrition Facts

383 calories; fat 11g; cholesterol 11mg; saturated fat 4g; carbohydrates 61g; mono fat 1g; poly fat 4g; insoluble fiber 10g; sugars 13g; protein 11g; vitamin a 8153.4IU; vitamin c 20.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.3mg; vitamin b6 0.3mg; folate 65.2mcg; sodium 998mg; potassium 344mg; calcium 135mg; iron 2.6mg.
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