Vegetable Curry in a Hurry

Makes 4



  1. 1 of 5 In a large pot, heat olive oil. Add sliced onion; saute 7 minutes.
  2. 2 of 5 Add butternut squash pieces and cauliflower florets; cook 12 minutes, until softened. Add curry powder, salt, ground ginger, sugar and cayenne and cook, stirring, 1 minute.
  3. 3 of 5 Place 1/4 reduced-sodium vegetable broth in a small measuring cup and stir in cornstarch. Set aside.
  4. 4 of 5 Add another 1 1/2 cups broth, chickpeas and diced tomatoes to pot and bring to a boil. Cover and reduce heat to medium-low. Simmer 12 minutes, until veggies are tender.
  5. 5 of 5 Stir in cornstarch mixture and baby spinach. Stir until spinach is wilted and mixture has thickened.
Nutrition Information for Vegetable Curry in a Hurry
Servings Per Recipe: 4
Per Serving: 7 g Fat, total, 11 g pro., 70 g carb., 372 kcal cal., 14 g fiber, 671 mg sodium, 2 mg chol., 1 g sat. fat