Vegetable Curry

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Vegetable Curry

 

Cauliflower has the nutritional benefit of being a crucifer, and it's

dense and chewy, leaving you feeling satisfied with relatively few

calories.

 

Cooking spray

1 small onion, cut into small dice

1 teaspoon finely chopped fresh garlic

4 teaspoons curry powder

1 head cauliflower, cut into florets (4 cups)

6 medium carrots, peeled and sliced

2 medium baking potatoes, peeled and diced

2 1/2 cups (20 fl oz/600 ml) canned vegetable broth

1/4 teaspoon sea salt (optional)

 

Spray a large saucepan once with cooking spray and set over low heat.

Add onions and cook, stirring, for 2 minutes, until translucent.

Add garlic and curry powder and cook, stirring, for 15 seconds.Add

cauliflower, carrots, potatoes, broth and salt. Cover and simmer

until potatoes are soft, about 25 minutes. Serves 4.