Vegetable Creamy Curry
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
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.