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Hot Vegetable Curry

Hot Vegetable Curry

Nutrition Facts
  • cal. (kcal) 358
Hot Vegetable Curry
  • Makes: 4 servings
  • Prep: 15 mins
  • Cook: 23 mins
  • 0
  • 1
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  • 4
by 3 people
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Ingredients

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  • 1 tablespoon canola oil
  • 1 medium onion, peeled and sliced
  • 2 teaspoons hot curry powder
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 8 - ounce can no-salt-added tomato sauce
  • 1 head cauliflower (about 2 pounds), trimmed and cut into florets
  • 1 medium green bell pepper, cored, seeded and cut into 1/2-inch pieces
  • 2 large carrots, peeled and cut into 1/4-inch coins
  • 1 15 - ounce can chickpeas, drained and rinsed
  • 1/4 teaspoon salt
  • 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 for Hot Vegetable Curry

Servings Per Recipe: 4
PER SERVING: 358 cal., 8 g total fat (2 g sat. fat), 931 mg sodium, 59 g carb. (12 g fiber), 14 g pro.