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Curried Vegetables

  • 6servings
  • 359calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsCopper, Natrium, Fluorine, Chromium, Silicon, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup diagonally sliced carrot

  2. 1 1/4 cups cubed peeled baking potato (about 1/2 pound)

  3. 2 cups cauliflower florets

  4. 2 cups (1-inch) diagonally sliced green beans

  5. 1 1/2 teaspoons vegetable oil

  6. 1/2 cup coarsely chopped onion

  7. 1 tablespoon grated peeled fresh ginger

  8. 1 garlic clove, minced

  9. 1 tablespoon curry powder

  10. 1/2 cup no-salt-added chicken broth

  11. 1 cup plain low-fat yogurt

  12. 1/2 teaspoon salt

  13. 1/8 teaspoon pepper

  14. 6 cups hot cooked rice

  15. 1/4 cup chopped unsalted cashews

  16. 1/4 cup coarsely chopped fresh cilantro

Instructions Jump to Ingredients ↑

  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.

  2. Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.

  3. 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.

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