Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover; steam 10 minutes or until vegetables are tender. Set aside.
Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.
Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice; sprinkle with cashews and cilantro.
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i made this for a visiting international delegation to accompany ribs and it made for a beautiful presentation. it was ok that it was mild, because you could serve chutneys, etc. on the side. i would definitely make again.
I loved this dish. I added some Garam Masala to the curry powder, which gave it a little extra Indian kick. Used Greek 0% Yogurt, which worked great. I definitely makes this again. Great as a main dish with rice
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