Curried Vegetables

Curried Vegetables

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup diagonally sliced carrot

  • cups cubed peeled baking potato (about ½ pound)

  • 2

    cups cauliflower florets

  • 2

    cups diagonally sliced (1-inch) green beans

  • teaspoons vegetable oil

  • ½

    cup coarsely chopped onion

  • 1

    tablespoon grated peeled fresh ginger

  • 1

    garlic clove minced

  • 1

    tablespoon curry powder

  • ½

    cup no-salt-added chicken broth

  • 1

    cup plain low-fat yogurt

  • ½

    teaspoon salt

  • teaspoon pepper

  • 6

    cups hot cooked rice

  • ¼

    cup chopped unsalted cashews

  • ¼

    cup coarsely chopped fresh cilantro

Directions

Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover; steam 10 minutes or until vegetables are tender. Set aside Heat oil in a large skillet over medium-high heat. Add chopped onion, and sauté until golden. Add ginger and garlic, and sauté 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside. Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice; sprinkle with cashews and cilantro. Serving Size: 1 cup vegetable mixture, 1 cup rice, 2 teaspoons cashews, and 2 teaspoons cilantro


Nutrition

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