Curried Vegetables

Curried Vegetables
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 53.7
  • Total Fat: 0.5 g
  • Cholesterol: 0.4 mg
  • Sodium: 48.7 mg
  • Total Carbs: 10.6 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.0 g

View full nutritional breakdown of Curried Vegetables calories by ingredient
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Introduction

healthy curry! YUM! All of the ingredients are estimates, add/subtract to your liking. Sometimes I use cauliflower instead of broccoli. healthy curry! YUM! All of the ingredients are estimates, add/subtract to your liking. Sometimes I use cauliflower instead of broccoli.
Number of Servings: 3

Ingredients

    about 1/2 cup broccoli florets
    about 1 medium carrot, chopped roughly
    about 1/2 cup chopped onion
    about 1/4 cup frozen peas (or fresh)
    about 1/4 cup green bell pepper, chopped
    about 1/2 cup cherry/grape tomatoes, cut in half
    2 tsp curry powder
    1/4 cup yogurt, divided, to serve
    2 Tbsp chopped cashews, divided, to serve

Directions

Place all the veggies in a small/medium saucepan with about 1/2 cup of water. Sprinkle the curry powder on and stir to distribute, then cover and bring to a boil. Reduce the heat to a simmer and cook until everything is heated throughout.
Do not add cashews or yogurt until you serve it or the yogurt with curdle (ew!).
Serve with homemade chapatis or rice!

Serves 3 as a side dish, about 1/2 cup each.

Number of Servings: 3

Recipe submitted by SparkPeople user PESCETARIAN.

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