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.

Source: Family Circle

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Recipe Summary

prep:
15 mins
cook:
23 mins
Servings:
4
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Ingredients

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Directions

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  • 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.

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

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  • 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.

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  • 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.

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

Nutrition Facts

358 calories; total fat 8g; saturated fat 2g; cholesterolmg; sodium 931mg; carbohydrates 59g; fiber 12g; protein 14g.

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