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[acf field=’ingredients’]

Embrace Indian flavors by making this vegetarian meal that only takes about 30 minutes from start to finish.
Cooking Light OCTOBER 2010

Hands-on: 13 Minutes
Total: 25 Minutes

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; sauté 3 minutes. Decrease heat to medium.
  2. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.
  3. Add broth and next 3 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

 

Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Nutritional Information (Amount Per Serving):
Calories: 231, Fat: 3.9g, Saturated fat: 0.9g, Monounsaturated fat: 1.6g, Polyunsaturated fat: 0.9g, Protein: 10.4g, Carbohydrate: 40.8g, Fiber: 8.6g, Cholesterol: 2mg, Iron: 2.5mg, Sodium: 626mg, Calcium: 106mg

***For more protein add in diced chicken

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