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    You are in: Home / Recipes / Leafy Greens Curry With Mushrooms (Vegan) Recipe
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    Leafy Greens Curry With Mushrooms (Vegan)

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on September 02, 2013

      Made with beet greens, came out great.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2012

      Nice! Love the healthiness of this dish. I do wonder why the other two reviewers didn't post anything about how much tomatoes are to be used? I did use 1/2 cup of diced tomatoes.I did saute the garlic along the with the ginger. And yes I did use the Methi leaves. Made for the ZWT #8 Lively lemon Lovelies. Namaste

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    • on August 29, 2010

      Very good! I used Canola oil instead of coconut, and since I've no fenugreek leaves, I substituted in curry leaves. Otherwise the same, with a 50-50 split between spinach (New Zealand style) and Swiss chard. As per an Indian cooking class I recently took, I removed the stems from the mushrooms before cooking this. I used chili powder; next time I may try to go slightly hotter in that department, perhaps with a fresh serreno chili pepper. I think a nice saffron rice would make a great complement. Recipe made for the August 2010 Veggie Swap.

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    • on May 20, 2010

      Very easy and good! I doubled everything, except I skipped the fenugreek leaves (not sure what they were) and had to use ginger powder instead of fresh ginger. Very good! Thanks for sharing!

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    Nutritional Facts for Leafy Greens Curry With Mushrooms (Vegan)

    Serving Size: 1 (163 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 51.3
     
    Calories from Fat 20
    39%
    Total Fat 2.2 g
    3%
    Saturated Fat 1.1 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 333.7 mg
    13%
    Total Carbohydrate 6.7 g
    2%
    Dietary Fiber 2.3 g
    9%
    Sugars 2.6 g
    10%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    fenugreek leaves

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