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Recipe: Vegetable Creamy Curry (9.25.14)

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Posted at 11:45 AM, Sep 25, 2014
and last updated 2014-09-25 14:09:24-04

Vegetable Creamy Curry

  • 2 teaspoons olive oil
  • 1 cup small cauliflower florets
  • 1 cup small broccoli florets
  • 1/4 cup yellow onion, chopped
  • 2 teaspoons curry powder
  • 1 cup low sodium vegetable stock
  • 1 (15-ounce) can no-salt added chickpeas, rinsed and drained
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2 tablespoons fresh cilantro, chopped
  • 3 green onions, diced
  • 1/4 cup unsalted peanuts, chopped
  • 1/2 cup plain nonfat Greek yogurt
  • Pepper, to taste

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.

Sponsor: Intermountain Heart Institute