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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This Curried Vegetables recipe serves as a great main dish or side. Ingredients:
1 cup diagonally sliced carrot |
1 1/4 cups cubed peeled baking potato (about 1/2 pound) |
2 cups cauliflower florets |
2 cups (1-inch) diagonally sliced 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 |
Directions:
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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