Curried Vegetables

16 ingredients
3 steps

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

Directions

  1. 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. 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. 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.

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