Curried vegetables
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 TBS olive oil1 cup onions, chopped1 cup raw onion, chopped/diced3 cups raw cauliflower florets1 small red potato, raw, diced1 can garbanzo beans (chickpeas), drained & rinsed3/4 cups canned diced tomatoes, drained1 cup light soymilk1 TBS curry powder of your choice
In a large, deep skillet, heat olive oil over medium-low heat. Add onions, carrots, potato, and give a good stir; cover with a tight-fitting lid, and allow the vegetables to steam 5 minutes, stirring occasionally. Add cauliflower, garbanzo beans, and canned tomatoes, replace the lid, and allow to cook for an additional 15-20 minutes, stirring occasionally. In a measuring cup, blend the curry powder into the soymilk, and pour over the vegetable mixture. Cook, stirring occasionally, until the vegetables are as tender as you like. Serve over rice or quinoa if desired.
Number of Servings: 4
Recipe submitted by SparkPeople user SEQUOIABARK.
Number of Servings: 4
Recipe submitted by SparkPeople user SEQUOIABARK.
Nutritional Info Amount Per Serving
- Calories: 228.8
- Total Fat: 5.5 g
- Cholesterol: 0.0 mg
- Sodium: 404.7 mg
- Total Carbs: 38.8 g
- Dietary Fiber: 8.9 g
- Protein: 9.1 g
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