Curried Vegetable Sauté - Indian

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Curried Vegetable Sauté - Indian

 

1 Tbs. garlic oil

1 small onion, chopped (about 1 cup)

1 1/2 tsp. curry powder

1/2 tsp. coarse salt

1/8 tsp. cayenne pepper

2 cups thinly sliced green cabbage

1 small sweet potato, peeled and finely diced (about 8 oz.)

1 cup cooked chickpeas, or 1 cup canned chickpeas, rinsed and drained

3 Tbs. raisins

1 Tbs. minced fresh ginger

3 cloves garlic, minced (about 1 Tbs.)

1 cup low-sodium vegetable broth

1/4 cup chopped cilantro

2 Tbs. coarsely chopped roasted cashew nuts

 

 

 

 

 

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,

sweet potato, chickpeas, raisins, 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 cashews, and serve.

 

Serves 4

Source: Vegetarian Times Issue: April 1, 2007 p.68

Formatted by Chupa Babi: 06.22.08

 

Nutritional Information Per SERVING: Calories: 205, Protein: 6g, Total fat: 7g,

Carbs: 33g, Cholesterol: mg, Sodium: 362mg, Fiber: 6g, Sugars: 11g

 

This quick curry is cooked in a single pot and makes a hearty meal in minutes

when served over couscous.

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