Curried Vegetables

This Curried Vegetables recipe serves as a great main dish or side.


6 servings (serving size: 1 cup vegetable mixture, 1 cup rice, 2 teaspoons cashews, and 2 teaspoons cilantro)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 13 %
Fat 5.1 g
Satfat 1.2 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 9.6 g
Carbohydrate 69.1 g
Fiber 4.7 g
Cholesterol 2 mg
Iron 3.4 mg
Sodium 252 mg
Calcium 137 mg


1 cup diagonally sliced carrot
1 1/4 cups cubed peeled baking potato (about 1/2 pound)
2 cups cauliflower florets
2 cups (1-inch) diagonally sliced green beans
1 1/2 teaspoons vegetable oil
1/2 cup coarsely chopped onion
1 tablespoon grated peeled fresh ginger
1 garlic clove, minced
1 tablespoon curry powder
1/2 cup no-salt-added chicken broth
1 cup plain low-fat yogurt
1/2 teaspoon salt
1/8 teaspoon pepper
6 cups hot cooked rice
1/4 cup chopped unsalted cashews
1/4 cup coarsely chopped fresh cilantro


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.