Alton Brown's Vegetable Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 (1-pound) bag mixed frozen vegetables2/3 cup plain fat free yogurt1 teaspoon cornstarch1 tablespoons vegetable oil1 teaspoon cumin seeds1/2 teaspoon fennel seeds1/2 teaspoon mustard seeds1 teaspoon ground turmeric1/2 teaspoon onion powder1/2 teaspoon freshly ground coriander1/8 teaspoon freshly ground cinnamon2 medium cloves garlic, crushed3 dried red chiles, stems and seeds removed if less heat is desired1/4 teaspoon sugar1/2 teaspoon kosher saltBlack pepper, optional
Poke several holes in the bag of frozen vegetables and microwave on high for 2 to 3 minutes or until thawed. Set aside.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user RAMPANTPANDA.
In medium mixing bowl, whisk together yogurt and cornstarch. Set aside.
Heat oil in a 10-inch, non-reactive saute pan over medium-high heat. Add cumin seeds, fennel seeds and mustard seeds, cover pan with a splatter screen, and cook, stirring occasionally, until they begin to pop. Once they begin to pop, turn the heat down to medium, and add turmeric, onion powder, coriander, cinnamon, garlic, and chiles. Saute until garlic turns golden brown in color, approximately 3 to 5 minutes. Gently add the vegetables, sugar, salt and pepper, if desired, and cook for 3 to 5 minutes, or until vegetables are heated through. Remove vegetables from heat, pour into bowl with yogurt mixture, and stir to combine. Remove chiles if desired, and serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user RAMPANTPANDA.
Nutritional Info Amount Per Serving
- Calories: 281.7
- Total Fat: 9.1 g
- Cholesterol: 1.6 mg
- Sodium: 754.6 mg
- Total Carbs: 42.7 g
- Dietary Fiber: 10.4 g
- Protein: 13.2 g
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