EASY BREEZY VEGGIE CURRY
SERVES 8 / ELEGANT
INGREDIENTS
2 cups peeled and roughly chopped carrots
3-1/2 cups low-sodium vegetable broth, divided
1 tablespoon curry powder
1/2 teaspoon sea salt
1 onion, chopped
2 tablespoons water or vegetable broth
4 cloves garlic, minced
2 teaspoons minced fresh ginger or ginger from a squeeze tube
1 large russet potato, peeled and cut into 1/2 inch cubes
2 cups cauliflower florets, cut into bite-sized pieces
2 cups broccoli florets, cut into bite-sized pieces
1 (14.5‑ounce) can diced tomatoes
1 (15.5‑ounce) can low-sodium chickpeas
1 cup frozen peas
5 ounces baby spinach
Chopped fresh cilantro (optional)
Cooked brown rice (optional)
RECIPE
Add the carrots and 2 cups of the broth to a saucepot and bring to a boil. Reduce the heat and let simmer for 6 to 8 minutes, until the carrots are fork-tender. Transfer to a blender, add the curry powder and salt, and blend until smooth and creamy.
Heat a large nonstick skillet over medium heat. Add the onion and sauté for 4 minutes, or until the onion is translucent. Add 2 tablespoons of water or vegetable broth as needed to prevent the onion from sticking to the skillet. Add the garlic and ginger and sauté 1 additional minute, or until fragrant.
Add the potatoes and the remaining 1-1/2 cups of broth, cover and bring to a boil, reduce to a simmer, and let cook for 4 minutes. Add the cauliflower, stir to combine, cover, and cook another 4 minutes, or until the potatoes are fork-tender.
Add the broccoli, tomatoes, chickpeas, peas, and carrot mixture; mix to combine everything and let it cook for 4 to 6 minutes, until the broccoli is tender and everything is heated through. Add the spinach and stir until the spinach is wilted and mixed in with everything. Season with more curry powder and salt to taste.
Serve hot, garnished with cilantro over brown rice, if using.
PER SERVING (1 CUP): 143 CALORIES, 8 G PROTEIN, 28 G CARBOHYDRATE, 5 G SUGAR, 1 G TOTAL FAT, 2% CALORIES FROM FAT, 0 G SATURATED FAT, 6 G FIBER, 497 MG SODIUM
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Let cool for 10 minutes before cutting into 9 squares.