Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light September 1997


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

359 calories; calories from fat 13%; fat 5.1g; saturated fat 1.2g; mono fat 2.2g; poly fat 1.1g; protein 9.6g; carbohydrates 69.1g; fiber 4.7g; cholesterol 2mg; iron 3.4mg; sodium 252mg; calcium 137mg.