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Vegetable Curry

Vegetarian Times Issue: March 1, 1999   p.34

Directions

  1. In large saucepan, heat oil over medium-high heat. Add onions and cook, stirring often, until softened, 4 to 5 minutes. Stir in flour and cook, stirring, 1 minute.
  2. Slowly stir in coconut milk, broth and curry. Cook mixture until thick and bubbly, 2 to 3 minutes.
  3. Add carrots, bell pepper, sweet potato, cauliflower and broccoli. Reduce heat to medium-low, cover and cook, until vegetables are tender, about 10 minutes. Stir in mint and cook 5 minutes more. Serve hot over basmati rice if desired.

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ingredient list

4 Servings

  • 2 cups vegetable broth
  • 2 Tbs. curry powder
  • 1 cup sliced carrots
  • 1 cup diced red bell pepper
  • 1 cup peeled, cubed sweet potato
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 2 Tbs. chopped fresh mint
  • 1 cup low-fat coconut milk
  • 1 Tbs. olive oil
  • 2 medium onions, chopped (2 cups)
  • 2 Tbs. unbleached all-purpose flour

Nutritional Information

Per serving:

Calories 278
Protein 8g
Total Fat 11g
Saturated Fat 3g
Carbs 42g
Sodium 577mg
Fiber 1g
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