Curried Vegetables Recipe

Name: Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diagonally sliced carrot; 1 1/4 cups cubed peeled baking potato (about 1/2 pound); 2 cups cauliflower florets; 2 cups (1-inch) diagonally sliced green beans; 1 1/2 teaspoons vegetable oil; 1/2 cup coarsely chopped onion; 1 tablespoon grated peeled fresh ginger; 1 garlic clove, minced; 1 tablespoon curry powder; 1/2 cup no-salt-added chicken broth; 1 cup plain low-fat yogurt; 1/2 teaspoon salt; 1/8 teaspoon pepper; 6 cups hot cooked rice; 1/4 cup chopped unsalted cashews; 1/4 cup coarsely chopped fresh cilantro

Servings: persons

1 cup diagonally sliced carrot
1 1/4 cups cubed peeled baking potato (about 1/2 pound)
2 cups cauliflower florets
2 cups (1-inch) diagonally sliced green beans
1 1/2 teaspoons vegetable oil
1/2 cup coarsely chopped onion
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
1 tablespoon curry powder
1/2 cup no-salt-added chicken broth
1 cup plain low-fat yogurt
1/2 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked rice
1/4 cup chopped unsalted cashews
1/4 cup coarsely chopped fresh cilantro

1
Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover; steam 10 minutes or until vegetables are tender. Set aside.
2
Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.
3
Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice; sprinkle with cashews and cilantro.

1306

kcal

Calories

Fat

268

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup diagonally sliced carrot, 1 1/4 cups cubed peeled baking potato (about 1/2 pound), 2 cups cauliflower florets, 2 cups (1-inch) diagonally sliced green beans, and more.

Yes, Curried Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Vegetables

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