I absolutely LOVE curry. Specifically, I love Japanese curry…you know, the stuff you can buy at the grocery store that comes in bricks and you basically melt it over chicken. I used to eat that stuff like it was going out of style, and my thighs paid the price. I’m always on the lookout for healthy curry recipes to satisfy my craving without throwing my diet completely off track. Enter Vegetable Curry.
I’ve had this recipe in my rotation since it was published in Fitness Magazine’s February 2010 issue. Since I’ve recently gone pescatarian, I decided to dust this baby off and make it for dinner tonight. It was super easy to make, delicious, and filling. Enjoy!
Makes: 6 servings
Prep time: 5 minutes, plus 5 extra minutes while the onion is cooking
Cook time: 15 minutes
Ingredients
1 tablespoon olive oil
1 large red onion, halved and cut into thin wedges
2 teaspoons curry powder
1 teaspoon ground cumin
1/4 teaspoon garam masala powder
1/8 teaspoon cayenne pepper
3 cups cauliflower florets
1 14-1/2-ounce can diced tomatoes with liquid
2 medium potatoes, peeled and cut into 1-inch cubes (about 1 1/2 cups)
2 medium sweet potatoes, peeled and cut into 1-inch cubes (about 1 1/2 cups)
1 1/2 cups vegetable broth or water
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup loose-pack frozen peas
4 1/2 cups cooked couscous or brown rice
Directions
1. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until tender, about 4 to 5 minutes. Add the curry powder, cumin, garam masala powder, and cayenne pepper. Stir well and cook for one minute.
2. Stir in the cauliflower, tomatoes, potatoes, sweet potatoes, broth, salt, and black pepper. Bring to a boil; reduce heat and simmer, covered, for 10 minutes or until the potatoes are tender. Stir in the peas; heat through. Serve over couscous or brown rice.
Nutrition facts per serving: 284 calories, 9g protein, 55g carbohydrate, 3g fat (0g saturated), 7g fiber
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