Serve the Vegetable Curry blend over leftover brown rice. Add a green salad and pita bread. For dessert, fresh pineapple chunks or other fresh fruit.
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 14-1/2-oz. can vegetable broth
1 small sliced green bell pepper
1 small sliced yellow bell pepper
3 sliced carrots
1/2 cup fat free half and half cream
1/2 pound small fresh green beans
Roasted peanuts for garnish
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 Vegetable Curry with peanuts and serve immediately.
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 4 servings
Calories 158; Fat 4g; Cholesterol 8mg; Carbohydrates 28g; Protein 7g; Sodium 840mg; Fiber 8g
Calories from fat: 23 percent
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