Curried Vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 medium carrots chopped1 small onion chopped2 stalks celery chopped1 large bell pepper chopped2 tbsp olive oil2 cups cauliflower, chopped1 cup peas-fresh or frozen1 can chickpeas, drained2 cloves garlic, minced3 tsp curry powder2 small tomatoes, chopped0.5 cup vegetable stock1.5 tsp salt0.5 tsp pepper2 tbsp peanut butter
-Heat the oil
-Saute the carrots, onion, celery and pepper until the onion is translucent.
-Add the cauliflower, chickpeas, garlic and curry. Cook for around 5 mins.
-Add the tomatoes, stock, salt and pepper. Reduce heat and simmer until cauliflower is tender-about 10 mins
-Remove from heat and stir in peanut butter.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user CSISILVERLOCK.
-Saute the carrots, onion, celery and pepper until the onion is translucent.
-Add the cauliflower, chickpeas, garlic and curry. Cook for around 5 mins.
-Add the tomatoes, stock, salt and pepper. Reduce heat and simmer until cauliflower is tender-about 10 mins
-Remove from heat and stir in peanut butter.
Serving Size: Makes four servings
Number of Servings: 4
Recipe submitted by SparkPeople user CSISILVERLOCK.
Nutritional Info Amount Per Serving
- Calories: 285.1
- Total Fat: 12.8 g
- Cholesterol: 0.9 mg
- Sodium: 1,233.6 mg
- Total Carbs: 36.2 g
- Dietary Fiber: 9.1 g
- Protein: 10.5 g
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