Vegetable curry
165 cals, 9p, 15c, 5f (per meal)
2 cup(s) (mL)
3 clove(s) (9g)
1 tbsp (5g)
1 tsp (2g)
1 tsp (2g)
3 inch (2.5cm) cube (15g)
1 medium (2-1/2" dia) (110g)
1/2 cup (140g)
1 tbsp (15mL)
2 cup 1/2" pieces (200g)
1 large (323g)
3 cup chopped (321g)
2 medium whole (2-3/5" dia) (246g)
1
Heat oil in a large pot over medium-high heat. Add the onions and ginger, cooking until softened, about 8-12 minutes.
2
Add the spices and garlic, and cook for 1 minute until fragrant.
3
Pour in the broth and stir in the cauliflower. Cover and simmer for 5 minutes.
4
Stir in the green beans, tomatoes, and zucchini. Cover and cook for 10 minutes, until the vegetables are tender but not too soft. Remove the cover and let it cook for an additional 5 minutes to reduce the curry slightly.
5
Stir in the Greek yogurt. Season to taste with salt and pepper. Once the curry is heated through, serve.