- 1/2 Tbsp vegetable oil
- 1 medium onion, diced
- 1/2 Tbsp minced fresh ginger
- 2 cups cubed butternut squash (or potatoes/carrots if not in season)
- 1 head cauliflower, cut into florets
- 1 can (14-16oz) can garbanzo beans, drained
- 1 jalapeno pepper, minced
- 1 Tbsp yellow curry powder
- 1 can (14oz) diced tomatoes
- 1 can (14oz) coconut milk
- Juice of 1 lime
- Salt and pepper to taste
- 2 cups uncooked rice
Start rice in rice cooker.
Heat the oil in a large saute pan or pot over medium heat. Add the onion and ginger and cook for about 2 minutes, until the onion is soft and translucent. Add the squash, cauliflower, garbanzos, jalapeno, and curry powder. Cook for 2 minutes, until the curry powder is fragrant and coats the vegetables evenly. Stir in the tomatoes and coconut milk and turn the heat down to medium. Simmer covered for 25 to 30 minutes, until the vegetables are tender. Add the lime juice and season with salt and black pepper.
Heat the oil in a large saute pan or pot over medium heat. Add the onion and ginger and cook for about 2 minutes, until the onion is soft and translucent. Add the squash, cauliflower, garbanzos, jalapeno, and curry powder. Cook for 2 minutes, until the curry powder is fragrant and coats the vegetables evenly. Stir in the tomatoes and coconut milk and turn the heat down to medium. Simmer covered for 25 to 30 minutes, until the vegetables are tender. Add the lime juice and season with salt and black pepper.
Makes 6 servings, 13 WW PointsPlus each. (10 if using light coconut milk)
This is yummy!
ReplyDelete