Substitute vegetable broth for the chicken broth, double the serving size, and you have a delicious meatless entrée.

Recipe by Oxmoor House January 2004

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Recipe Summary

prep:
6 mins
cook:
22 mins
total:
28 mins
Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a medium saucepan over medium heat. Add onion and garlic; sauté 2 minutes. Add chicken broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and simmer 16 minutes or until liquid almost evaporates, stirring occasionally.

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  • Stir in chutney; cook 1 minute or until thoroughly heated. Sprinkle with cilantro. Top each serving with yogurt, if desired.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

218 calories; fat 2.4g; saturated fat 0.3g; protein 13.3g; carbohydrates 37g; cholesterol 0mg; iron 3.1mg; sodium 748mg; calories from fat 10%; fiber 7.8g; calcium 61mg.
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