Quick Curried Vegetable Saute
photo by Debbwl
- Ready In:
- 24mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 9.85-14.78 ml olive oil
- 1 small onion, chopped (about 1 cup)
- 1 poblano pepper, chopped (about 1/2 cup)
- 9.85-14.78 ml curry powder
- 4.92 ml garam masala
- 1.23 ml coarse salt
- 473.18 ml thinly sliced green cabbage
- 255.14 g acorn squash or 1 small sweet potato, peeled and finely diced
- 1 carrot, julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead)
- 354.88 ml cooked chickpeas or 354.88 ml canned chick-peas, rinsed and drained
- 1 tart apple, cut in large wedges
- 14.79 ml minced fresh ginger
- 3 garlic cloves, minced (about 1 Tbs.)
- 236.59 ml low sodium vegetable broth
- 59.14 ml chopped cilantro
- 29.58 ml coarsely chopped roasted cashew nuts (optional)
- 44.37 ml golden raisins (optional)
- 1 plum tomato, seeded and diced (optional)
directions
- Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash /sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more.
- Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve.
- Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.
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Reviews
-
Made a very nice dinner. Enjoyed the mix of both veggies and spices. This is not a spicy hot dish, so please do not be afraid of pepper in it. Made as written using the 3 teaspoon option of curry, the sweet potato option and a granny smith apple. Also used the raisin and cashew (forgot to roast them) option. Thanks so much for the post.
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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