• 3 Ratings

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.

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Ingredients

Directions

  • 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.

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  • In a small glass measuring cup, mix together 1/4 cup of the vegetable broth and the cornstarch. Set aside.

  • 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.

  • 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.

  • Spoon vegetable curry into bowls and serve with nan or pita; use the bread to soak up any juices.

Nutrition Facts

358 calories; 8 g total fat; 0 mg cholesterol; 931 mg sodium. 59 g carbohydrates; 14 g protein;

Reviews

3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1