Hot Vegetable Curry
An onion and hot curry powder mixture spices up cauliflower, green pepper, carrots, and chickpeas. This meatless main-dish recipe makes a tasty filling for pitas or tandoori nan.
Ingredients
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1 tablespoon canola oil
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1 medium onion, peeled and sliced
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2 teaspoons hot curry powder
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1 cup vegetable broth
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1 tablespoon cornstarch
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1 can (8 ounces) no-salt-added tomato sauce
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1 head cauliflower (about 2 pounds), trimmed and cut into florets
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1 medium green bell pepper, cored, seeded and cut into 1/2-inch pieces
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2 large carrots, peeled and cut into 1/4-inch coins
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1 can (15 ounces) chickpeas, drained and rinsed
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1/4 teaspoon salt
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2 tandoori nan from a 14-ounce package (such as Kontos), cut in half crossways, or 4 small whole-wheat pitas
Directions
1.
In a large nonstick pot, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until golden brown. Stir in curry powder and cook 1 minute.
2.
In a small glass measuring cup, mix together 1/4 cup of the vegetable broth and the cornstarch. Set aside.
3.
Into the onion-curry mixture, add the remaining 3/4 cup broth, 1 cup water, the tomato sauce, cauliflower, green pepper, carrots, chickpeas and salt. Stir to combine.
4.
Into the onion-curry mixture, add the remaining 3/4 cup broth, 1 cup water, the tomato sauce, cauliflower, green pepper, carrots, chickpeas and salt. Stir to combine.
5.
Spoon vegetable curry into bowls and serve with nan or pita; use the bread to soak up any juices.
Nutrition information
Calories 358, Total Fat 8 g, Saturated Fat 2 g, Cholesterol 0 mg, Sodium 931 mg, Carbohydrate 59 g, Fiber 12 g, Protein 14 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Slow-Cooker Vegetable Curry
The flavor for this vegetarian slow cooker dish can vary depending on the brand of curry powder you use. Try several until you find your favorite.
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