Vegan Potato Eggplant Curry Stew with Tofu


Vegan Potato Eggplant Curry Stew / Soup with Curry and Tofu
Serves 6
Spicy and Tasty Vegan Curry Recipe
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
368 calories
64 g
0 g
7 g
19 g
1 g
684 g
597 g
5 g
0 g
5 g
Nutrition Facts
Serving Size
684g
Servings
6
Amount Per Serving
Calories 368
Calories from Fat 58
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 597mg
25%
Total Carbohydrates 64g
21%
Dietary Fiber 10g
39%
Sugars 5g
Protein 19g
Vitamin A
71%
Vitamin C
51%
Calcium
53%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 medium potatoes - diced
  2. 2 carrots - sliced
  3. 1 14 ounce container of Firm Tofu - cubed (water drained)
  4. 1 tbsp minced red onion
  5. 1 small organic eggplant - cubed
  6. 1 to 2 tbsp curry powder
  7. 1 tbsp turmeric
  8. 5 pinches black pepper
  9. 1 32-ounce box low-sodium vegetable broth
  10. 1 can Amy's Organic Curried Lentil Soup or similar brand
  11. 14 ounces water
Instructions
  1. Mix all ingredients into large soup pot
  2. Bring to boil
  3. Simmer
  4. Stir often
  5. Let cook 20 minutes or until vegetables are cooked
Notes
  1. Enjoy!!
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calories
368
fat
7g
protein
19g
carbs
64g
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