Name: Hot Vegetable Curry
Prep time: 15 min
Cook time: 23 min
Yield: 4
Ingredients: 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

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.

Ingredients

Directions

1 of 5 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 of 5 In a small glass measuring cup, mix together 1/4 cup of the vegetable broth and the cornstarch. Set aside.
3 of 5 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 of 5 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 of 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: 2 g sat. fat, 358 kcal cal., 0 mg chol., 931 mg sodium, 12 g fiber, 8 g Fat, total, 59 g carb., 14 g pro.