Curried vegetables

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Curried vegetables calories by ingredient


Introduction

Prep the vegetables ahead of time if desired for a quick weeknight dinner. Prep the vegetables ahead of time if desired for a quick weeknight dinner.
Number of Servings: 4

Ingredients

    1 TBS olive oil
    1 cup onions, chopped
    1 cup raw onion, chopped/diced
    3 cups raw cauliflower florets
    1 small red potato, raw, diced
    1 can garbanzo beans (chickpeas), drained & rinsed
    3/4 cups canned diced tomatoes, drained
    1 cup light soymilk
    1 TBS curry powder of your choice

Directions

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.