South Indian-Style Vegetable Curry

This list of ingredients and estimated ratios is to support your nutritional goals. Simply copy this page URL directly into your macro-tracker for easy ingredient import :)

 

Ingredients + Ratios

Base

  • 1 head cauliflower, broken into 1 in florets

  • 2 heads broccoli, broken into 1 in florets

  • 1 lb sweet potatoes, cut into 1 in cubes

  • 2 large carrots, peeled and cut into ½ in rounds

  • 1 28 oz can diced tomatoes

  • 1 15 ½ oz can chickpeas, drained and rinsed

  • 4 oz baby spinach

  • 2 T lime juice

  • 2 T chopped cilantro

Sauce

  • 1 small onion, diced

  • 1 rib celery, diced

  • 1 carrot, diced

  • 4 cloves garlic, minced

  • 1T grated ginger root

  • 1 banana, peeled and diced

  • 1 apple, peeled and diced

  • 1 c tomato puree

  • 1 15 oz can coconut milk

  • 1 c vegetable stock

Jeera Rice

  • 3 c basmati rice

  • 4 T EVOO

  • 1T salt

  • 5 ¾ c water

  • 4 t cumin seeds

  • 2 bay leaves

  • 8 green cardamoms

  • 1 cinnamon stick

  • 8 cloves

6 servings

**Gorgeous cauliflower and broccoli sourced from Norma’s produce at the South of the James Farmer’s Market 

Macros

  • Total Fat: 22 g

  • Total Carbohydrate: 79 g

  • Total Dietary Fiber: 16 g

  • Total Protein: 15 g

Note

All meals are prepared fresh by humans. Your specific meal may have (slightly) more or less of the amounts indicated. We have used MyFitnessPal to calculate the estimated macros above.

 
Gluten-Free, Hot DishIna Corver