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I found this recipe yesterday, I think it'll be good, if you like curry. I figured with everyone's garden vegetables coming in, you might like this, too & it would be a different way to serve veggies.
Curried Vegetables:
Serves 4
Ingredients:
- 1 lb. Red Potatoes (cut into 1 1/2" chunks)
- 1 T. Olive Oil
- 2 Medium Red Onions (cut in large chunks)
- 3 Cloves of Garlic (minced)
- 2 teaspoons Curry Powder
- 2 Carrots (cut crosswise into 1/2" wide slices)
- 2 Zucchini (cut crosswise into 1/2" wise slices)
- 1 Cup Diced Tomatoes (no peel)
- 1 Cup Frozen Peas
- 3/4 teaspoon salt
- 1/4 Cup Plain Fat-Free Yogurt
Directions:
Boil potatoes in water till tender, about 10 mins. Drain, reserving 1/2 cup of the cooking liquid. Meanwhile, heat the oil in a large pot over medium heat. Add the onions & garlic, and cook, stirring frequently, until the onions are lightly browned. Add the curry powder, stirring to coat. Add the carrots & the reserved potato cooking liquid. Cook for 5 mins. Add the zucchini and cook, stirring frequently, until the carrots are tender, about 5 mins. Add the potatoes, tomatoes, peas, and salt. Cook, stirring frequently, until the peas are heated thoroughly, about 3 mins. Stir in yogurt and serve.
Nutritional facts: (per serving): Calories 213, Carbs 40g, Cholesterol 0mg, Total Fat 4.1g, Saturated Fat 0.6g, Fiber 7g, Protein 7g, Sodium 595mg.
By Terri H.
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