Vegetable Curry
|
Amount |
Measure |
Ingredient -- Preparation Method |
|
-------- |
------------ |
-------------------------------- |
|
1 |
small |
onion -- diced fine |
|
1 |
clove |
garlic -- minced |
|
1 |
teaspoon |
ginger root -- minced |
|
2 |
teaspoons |
homemade curry powder -- see recipe |
|
2 |
tablespoons |
unsalted butter |
|
1 |
cup |
carrots -- peeled and diced |
|
1 |
cup |
yellow squash -- diced small |
|
1 |
cup |
chickpeas |
|
1 |
cup |
frozen peas -- defrosted |
|
14 1/2 |
ounces |
no salt added diced tomatoes -- drained |
|
1/2 |
cup |
cashews |
|
2 |
cups |
low sodium vegetable broth |
|
1 |
cup |
light coconut milk |
|
1 |
cup |
wild rice |
| In large skillet or Dutch oven melt butter. Add onion and cook until just starting to brown. Add garlic, ginger, and curry powder. Cook for one minute. Add carrots, chickpeas, and squash. Cook for 5 minutes. Add peas, tomatoes, rice, and broth. Heat to boiling. Reduce heat and cover and simmer for 35 to 40 minutes or until rice is tender. Add coconut milk and heat through. Serve garnish with cashews. Makes 6 servings. |
| Per Serving: 404 Calories; 14g Fat (29.1% calories from fat); 19g Protein; 56g Carbohydrate; 12g Dietary Fiber; 10mg Cholesterol; 233mg Sodium. Exchanges: 3 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 1/2 Fat. |