Hot Vegetable Curry

An onion and hot curry powder mixture spices up cauliflower, green pepper, carrots, and chickpeas. This meatless main-dish recipe makes a tasty filling for pitas or tandoori nan.

Hot Vegetable Curry
Servings: 4 Prep 15 mins Cook 23 mins

Ingredients

  • 1 tablespoon canola oil
  • 1 medium onion, peeled and sliced
  • 2 teaspoons hot curry powder
  • 1 cup vegetable broth
  • 1 tablespoon cornstarch
  • 1 8 ounce can no-salt-added tomato sauce
  • 1 head cauliflower (about 2 pounds), trimmed and cut into florets
  • 1 medium green bell pepper, cored, seeded and cut into 1/2-inch pieces
  • 2 large carrots, peeled and cut into 1/4-inch coins
  • 1 15 ounce can chickpeas, drained and rinsed
  • 1/4 teaspoon salt
  • 2 tandoori nan from a 14-ounce package (such as Kontos), cut in half crossways, or 4 small whole-wheat pitas

Make It

1. In a large nonstick pot, heat oil over medium-high heat. Add onion and cook, stirring occasionally, for 5 minutes or until golden brown. Stir in curry powder and cook 1 minute.

2. In a small glass measuring cup, mix together 1/4 cup of the vegetable broth and the cornstarch. Set aside.

3. Into the onion-curry mixture, add the remaining 3/4 cup broth, 1 cup water, the tomato sauce, cauliflower, green pepper, carrots, chickpeas and salt. Stir to combine.

4. Into the onion-curry mixture, add the remaining 3/4 cup broth, 1 cup water, the tomato sauce, cauliflower, green pepper, carrots, chickpeas and salt. Stir to combine.

5. Spoon vegetable curry into bowls and serve with nan or pita; use the bread to soak up any juices.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 358, Fat, total (g): 8, chol. (mg): , sat. fat (g): 2, carb. (g): 59, fiber (g): 12, pro. (g): 14, sodium (mg): 931, Percent Daily Values are based on a 2,000 calorie diet.