VT Vegetable Curry

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* Exported from MasterCook *

 

Vegetable Curry

 

Recipe By :Vegetarian Times, March 1999

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 tablespoon vegetable oil

2 medium onions -- chopped (2 cups)

2 tablespoons unbleached all-purpose flour

1 cup low-fat coconut milk

2 cups vegetable broth

2 tablespoons curry powder

1 cup sliced carrots

1 cup diced red bell pepper

1 cup peeled, cubed sweet potato

1 cup cauliflower flowerets

1 cup broccoli florets

2 tablespoons chopped fresh mint

 

In large saucepan, heat oil over medium-high heat. Add onions and cook,

stirring often, until softened, 4 to 5 minutes. Stir in flour and cook,

stirring, 1 minute.

 

Slowly stir in coconut milk, broth and curry. Cook mixture until thick and

bubbly, 2 to 3 minutes.

 

Add carrots, bell pepper, sweet potato, cauliflower and broccoli. Reduce heat

to medium-low, cover and cook, until vegetables are tender, about 10 minutes.

Stir in mint and cook 5 minutes more. Serve hot over basmati rice if desired.

 

Per serving: 278 cal; 8g prot; 11g total fat (3g sat fat); 42g carb; 0 chol;

577mg sod; 7g fiber

 

S(Formatted by Karen):

" "

 

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Per Serving (excluding unknown items): 364 Calories; 20g Fat (48.0% calories

from fat); 8g Protein; 42g Carbohydrate; 9g Dietary Fiber; 1mg Cholesterol;

854mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Vegetable; 0 Fruit; 4 Fat.

 

NOTES : When Daryl Hannah was on a low-fat diet for an upcoming role, chef Andy

Ennis whipped up lighter, super-spicy versions of her favorite vegetarian foods,

including this flavorful curry.

Nutr. Assoc. : 0 0 5738 2741 0 0 0 0 5212 0 0 0