Curried Vegetables
By Lv2Cook
Ingredients
- 1 cup diagonally sliced carrot
- 1 1/4 cups cubed peeled baking potato (about 1/2 pound)
- 2 cups cauliflower florets
- 2 cups diagonally sliced (1-inch) green beans
- 1 1/2 teaspoons vegetable oil
- 1/2 cup coarsely chopped onion
- 1 tablespoon grated peeled fresh ginger
- 1 garlic clove minced
- 1 tablespoon curry powder
- 1/2 cup no-salt-added chicken broth
- 1 cup plain low-fat yogurt
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 6 cups hot cooked rice
- 1/4 cup chopped unsalted cashews
- 1/4 cup coarsely chopped fresh cilantro
Details
Servings 1
Preparation
Step 1
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
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