Low Fat Vegetable Curry
Posted January 24, 2006 – 9:43 am in: Vegetable
Prep Time : 10min
Cook Time : 30min
INGREDIENTS:
- 1 tbsp canola oil
- 2 tbsp curry powder
- 1 tbsp cumin
- 1 medium onion, chopped
- 2 medium carrrots, sliced
- 1 large potato, peeled and cubed
- 1 cup cubed butternut squash
- 1 cup green beans, trimmed and chopped into 2-inch pieces
- 1 cup broccoli or cauliflower florets
- 1 14.5-ounce can no-salt-added diced tomatoes
- 1 8-ounce can no-salt-added tomato sauce
PREPARATION:
Heat oil in large pot or Dutch oven. Add curry powder and cumin and stir for 1 minute until aromatic.
Add onion, carrots and potatoes and saute for 3-4 minutes, stirring constantly.
Add squash, green beans and broccoli and cook for 2 minutes.
Add tomatoes and tomato sauce. Simmer uncovered for 20 minutes until vegetables are tender and sauce has thickened.
Serve with Basmati or whole grain rice.
Serves 4-6
Per Serving: Calories 232, Calories from Fat 44, Total Fat 4.7g (sat 0.3g), cholesterol 0mg, Sodium 53mg, Carbohydrate 40.4g, Fiber 9.6g, Protein 6.7g
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