Vegetable Curry

By miss5elements

Per serving:
196 cal, 5g fat, 0mg chol, 148mg Na, 32g carbs, 8g protein

Ingredients

• 12oz package mixed frozen vegetables
• 1.5 T curry powder
• 1/2 t cayenne pepper
• 1 T EVOO
• 1 c chopped onion
• 2 t minced garlic
• 1 c chicken or vegetable broth
• 1 t [arrowroot]
• 15oz can chickpeas
• Salt to taste (optional)
• 1/2 t freshly ground black pepper
• Optional garnish: chopped cilantro and/or sprigs

Details

Servings 4
Preparation time 2mins
Cooking time 10mins
Adapted from essence.com

Preparation

Step 1

1. Cook vegetables according to package directions
2. In nonstick skillet, combine curry powder, cayenne & EVOO.
3. Heat 1 min.
4. Add onion & garlic; cook until softened, ~2 min.
5. Add 1/2c of broth.
6. Stir [arrowroot] into remaining 1/2c of broth until blended; bring to low simmer.
7. Add chickpeas, cooked vegetables, salt, & pepper.
8. Cook until heated through & sauce thickens, ~3 min.
9. Sprinkle w/cilantro.
10. Serve w/basmati rice & Indian style flatbreads.