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Vegetable CurryVegetable Curry takes advantage of the summer garden's bounty.Ingredients: 3 cups broccoli florets 1 tablespoon water 1 tablespoon butter or margarine 1 small chopped onion 2 tablespons flour 1-1/2 tablespoons curry powder 1/2 teaspon salt 1/4 teaspoon cayenne pepper 1 can (14-1/2 ounces) vegetable broth One small thinly sliced green bell pepper One small thinly sliced yellow bell pepper Three thinly sliced carrots 1/2 cup fat-free half-and-half cream 1/2 pound small fresh green beans Roasted peanuts for garnish Directions: Combine broccoli and water and microwave on high (100% power) 1-1/2 minute; drain; set aside. Melt butter or margarine over medium heat; add onion and cook four minutes or until tender. Stir in flour, curry powder, salt and cayenne. Cook one minute, stirring constantly. Gradually stir in broth; bring to a boil. Reduce heat and simmer, stiring constantly eight minutes or until thickened. Stir in broccoli, bell peppers, carrots, half-and-half and green beans; cook three minutes, stirring constantly or until vegetables are soft. Garnish with peanuts and serve immediately. Suggestions: Serve the vegetable blend over leftover brown rice. Add a green salad and pita bread. For dessert, fresh pineapple chunks or other fresh fruit. Recipe makes four servings. Nutrition Information per Serving: Calories 158 Fat 4g Cholesterol 8mg Carbohydrates 28g Protein 7g Sodium 840mg Fiber 8g Calories from fat: 23% Courtesy of FitnessandFreebies.com Back to Previous Page
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