Curry in a Hurry When Something Goes Wrong

This recipe was a real hit with my entire family, worthy of an Indian restaurant dish. I threw it together one day that I had planned to make mulligatawny soup for the first time (five hours after I should have started it, it was a face-palm moment). I had pulled the ingredients and since I still needed a vegetable with my tandoori chicken, a curry was born of the ingredients laid out and a few others. This makes a great side dish or a vegetarian main dish, vegan if you skip the yogurt.

Vegetable Curry

curry

Serves four

Ingredients

Butter flavored cooking spray

1 Yukon gold potato, diced

1 carrot, peeled and sliced

1 stalk celery, chopped

½ medium onion, chopped

¼ eggplant, diced

½ cup frozen corn, thawed

1/3 cup roasted red pepper, diced

½ cup tomato sauce

¼ cup pistachios

¼ cup cashews

2 stevia packets

½ tsp. curry powder

½ tsp. freshly ground pepper

1/3 tsp. ground thyme

1 bay leaf

Dash of marjoram

1/8 tsp. freshly grated nutmeg

¼ cup Italian parsley, chopped

1 lemon, juiced

2 cups cooked brown basmati rice

½ cup Greek yogurt

Directions

Set a large skillet over medium-high heat and spray with cooking spray. Add the potatoes, carrot, celery, and onion. Cook and stir until the onions are translucent. Stir in the eggplant and corn and cook for five minutes, stirring. Stir in the roasted red pepper, tomato sauce, pistachios, and cashews, add one-half cup water and bring to a boil. Adjust heat to medium-low, stir in the stevia, curry powder, black pepper, thyme, bay leaf, marjoram, and nutmeg. Cover and let cook until vegetables are soft. If there is too much liquid, remove cover, raise heat to medium-high and stir occasionally until it is reduced. Stir in parsley and lemon juice, season with salt.

Serve over basmati rice and garnish with Greek yogurt.

Nutrition Information

Servings 4
Calories per Serving 252
Fat 6g
Carbohydrates 41g
Protein 10g
Sugars 8g
Fiber 7g

 

 

 

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