Quick Curried Vegetables
Recipe from Vegetarian Times

All curry powders are not created equal. For an easy-to-find option that's mild when it comes to heat, but really delivers on flavor, try Sun Brand Madras Curry Powder. You can always add a pinch or two of cayenne pepper if you like your curry dishes hotter.


Quick Curried Vegetables

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Servings: Serves 6
Related Categories: Dairy Free, Dinner, Low Calorie, Low Fat, Quick and Easy, Vegan
 
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Ingredients
  • 2  teaspoons
    canola oil
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  • 1 
    large onion, chopped (about 1-1/2 cups)
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  • 1  13.5-ounce
    can reduced-fat coconut milk
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  • 1  cup
    low-sodium vegetable broth
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  • 3  tablespoons
    tomato paste
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  • 3  tablespoons
    mild curry powder
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  • 3 
    medium-sized red-skinned potatoes (about 1 pound), scrubbed and cut into 1-inch chunks
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  • 1  9-ounce
    package frozen cut green beans
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  • 1  small
    cauliflower, cut into small florets (about 4 cups)
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  • 1/2  cup
    frozen green peas
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  • 1/4  cup
    chopped cilantro
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  • 1 to 2  tablespoons
    fresh lime juice
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Directions
1.
Heat oil in large saucepan over medium-high heat. Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
2.
Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil. Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
3.
Stir in green beans and cauliflower. Cover, and cook 5 minutes more, or until vegetables are tender. Remove from heat. Stir in peas, cilantro and lime juice. Season to taste with salt and pepper. Serve with basmati brown rice, if desired.
Nutrition information
Calories 217, Total Fat 8 g, Saturated Fat 3 g, Sodium 240 mg, Carbohydrate 32 g, Fiber 7 g, Protein 6 g, Sugars 6 g Percent Daily Values are based on a 2,000 calorie diet
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