Quick Vegetable Curry

Quick Vegetable Curry Image by: Quick Vegetable Curry Author: Canadian Living

This easy curry comes together in a hurry with very little fuss and is equally delicious hot or cold. Serve with naan or basmati rice, or fold it up in a whole wheat tortilla.

  • Portion size 2 servings
  • Credits : Canadian Living Magazine: September 2013

Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 2 teaspoons curry powder
  • 3/4 cups diced red onions
  • 3/4 cups thinly sliced carrots
  • 1/4 teaspoon each salt and pepper
  • 2 tomatoes chopped
  • 1 cup rinsed and drained canned chickpeas (half 540 mL can)
  • 3 tablespoons lemon juice
  • 1/2 cup diced cucumber
  • 2 tablespoons 2% plain Greek yogurt
  • half sweet red pepper diced

Method

In nonstick skillet, heat oil over mediumhigh heat; cook garlic and curry powder, stirring, until fragrant, about 1 minute. Add onion; cook, stirring often, until softened slightly, about 3 minutes. Add red pepper, carrot, 3 tbsp water, salt and pepper; cook, stirring often, until carrot is softened slightly, about 3 minutes. Stir in tomatoes, chickpeas, lemon juice and 1/4 cup water; cook, stirring, just until vegetables are tender, about 3 minutes.

Make-ahead: Let cool; refrigerate in airtight container for up to 3 days.

Serve with cucumber and yogurt.

Nutritional facts per serving: about

  • Fibre 9 g
  • Sodium 580 mg
  • Sugars 14 g
  • Protein 9 g
  • Calories 274.0
  • Total fat 9 g
  • Cholesterol 1 mg
  • Saturated fat 2 g
  • Total carbohydrate 43 g

%RDI

  • Iron 19.0
  • Fibre 0.0
  • Folate 43.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 91.0
  • Vitamin C 123.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Quick Vegetable Curry

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