Vegetable Creamy Curry

Vegetable Creamy Curry

Complete with measurements and instructions! Courtesy of our friend, Jennifer Burns, Fox 13 Cafe.
Prep Time 6 minutes
Cook Time 3 minutes
Total Time 15 minutes
Servings 2

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

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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