Vegetable Creamy Curry
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
Complete with measurements and instructions! Courtesy of our friend, Jennifer Burns, Fox 13 Cafe.
Ingredients
- 2 tsp olive oil
- 1 cup small cauliflower florets
- 1 cup small broccoli florets
- 1/4 cup yellow onion chopped
- 2 tsp curry powder
- 1 cup low sodium vegetable stock
- 15 ounces no-salt-added chickpeas 1 can, rinsed and drained
- 14.5 ounces no-salt-added diced tomatoes 1 can, undrained
- 2 tbsp fresh cilantro chopped
- 3 green onions diced
- 1/4 cup unsalted peanuts chopped
- 1/2 cup plain nonfat Greek yogurt
- pepper to taste
Servings:
Instructions
- Heat olive oil in a large nonstick skillet over medium-high heat.
Add cauliflower, broccoli, onion, curry powder and pepper; cook 3-4 minutes, stirring mixture constantly.
Add stock, chickpeas and tomatoes; bring to a boil.
Cover, reduce heat, and simmer 6-8 minutes or until vegetables are tender, stirring occasionally.
Sprinkle with cilantro, onions and peanuts; serve with yogurt.
Note: Serve over whole grain rice or noodles. Mix yogurt into vegetable mixture for more creaminess.
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