It's good to go meatless a couple of times a week. Here's one excellent way to eat your veggies, by making this tasty vegetable curry. Serve over brown rice.
INGREDIENTS:
* 1 tbsp canola oil * 2 tbsp curry powder * 1 tbsp cumin * 1 medium onion, chopped * 2 medium carrrots, sliced * 1 large potato, peeled and cubed * 1 cup cubed butternut squash * 1 cup green beans, trimmed and chopped into 2-inch pieces * 1 cup broccoli or cauliflower florets * 1 14.5-ounce can no-salt-added diced tomatoes * 1 unce can no-salt-added tomato sauce
PREPARATION: Heat oil in large pot or Dutch oven. Add curry powder and cumin and stir for 1 minute until aromatic.
Add onion, carrots and potatoes and saute for 3-4 minutes, stirring constantly. Add squash, green beans and broccoli and cook for 2 minutes.
Add tomatoes and tomato sauce. Simmer uncovered for 20 minutes until vegetables are tender and sauce has thickened. Serve with brown rice.
Per Serving: Calories 232, Calories from Fat 44, Total Fat 4.7g (sat 0.3g), cholesterol 0mg, Sodium 53mg, Carbohydrate 40.4g, Fiber 9.6g, Protein 6.7g
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
unce can no-salt-added tomato sauce
