xpost vegetable curry

[Guest guest]

from jim coleman, chef, rittenhouse hotel

 

 

* Exported from MasterCook *

 

Vegetable Curry

 

Recipe By :Chef Jim Coleman, Philadelphia

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup canola oil

2 medium onions -- sliced

1 clove garlic -- crushed

1 tablespoon curry powder

1 teaspoon turmeric

1 small cauliflower -- broken into florets

4 carrots -- scraped and sliced

2 medium turnips -- diced

1 tablespoon tomato paste

1 1/4 cup vegetable stock

salt to taste

2/3 cup plain lowfat yogurt

1 tablespoon chopped parsley

 

Heat the oil in a large saute pan over medium high heat. Add the onions and cook

for 5 minutes, or until softened. Add the garlic, curry powder, and turmeric and

cook another 2 minutes.

 

Place the cauliflower, carrot, turnip, tomato paste, stock and salt in the pan.

Cover, reduce the heat, and simmer gently for 40 to 45 minutes until the

vegetables are tender. Stir in the yogurt and reheat gently; be careful not to

let the mixture boil. Sprinkle with the parsley, and serve.

 

Source:

" A Chef's Table "

S(Internet Address:):

" http://whyy.org/91FM/Chef.html "

 

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Per Serving (excluding unknown items): 233 Calories; 15g Fat (55.0% calories

from fat); 5g Protein; 22g Carbohydrate; 6g Dietary Fiber; 2mg Cholesterol;

140mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Vegetable; 0 Non-Fat Milk; 3

Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1582 2130706543 0 0