Vegetable Curry
Recipe from Parents

This healthy meatless meal is packed with high fiber vegetables. Pistachios on top add color and crunch.



by 6  people


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Ingredients
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    2   tablespoons 
    vegetable oil
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    1   
    large onion, sliced
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    1   
    small butternut squash (about 8 ounces), peeled, seeded and cut into 1-inch pieces (6 cups)
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    1   
    small head cauliflower, trimmed and cut into florets (6 cups)
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    4   teaspoons 
    curry powder
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    1   teaspoon 
    salt
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    1   teaspoon 
    ground ginger
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    1   teaspoon 
    sugar
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    1/3  teaspoon 
    cayenne pepper
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    1  14  ounce can 
    vegetable broth
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    2   tablespoons 
    cornstarch
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    1  19  ounce can 
    chickpeas, drained
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    1  14 1/2 ounce can 
    diced tomatoes (not drained)
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    1  6  ounce bag 
    fresh baby spinach
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    1   cup 
    shelled pistachios

Directions
1.
In a large pot, heat oil over medium-high heat. Add onion and saute about 7 to 8 minutes, stirring often, or until lightly browned.
2.
Add butternut squash and cauliflower; cook about 12 minutes, stirring occasionally, until softened and lightly browned. Add curry powder, salt, ginger, sugar and cayenne, and cook, stirring, for 1 minute.
3.
Place 1/4 cup of the vegetable broth in a small measuring cup and stir in the cornstarch. Set aside.
4.
Stir remaining broth, chickpeas and tomatoes into pot; bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 12 minutes, stirring occasionally, or until vegetables are tender.
5.
Stir in reserved cornstarch mixture and the spinach. Stir until spinach is wilted and mixture has thickened. Add pistachios. Serve warm.
Nutrition information
Per Serving: cal. (kcal) 492, Fat, total (g) 16, sat. fat (g) 2, carb. (g) 78, fiber (g) 15, pro. (g) 14, sodium (mg) 941, Percent Daily Values are based on a 2,000 calorie diet
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