Curried Vegetables

Ingredients

• 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

Preparation

1. 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.
2. 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.
3. 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.