Ww Summer Vegetable Curry Recipes
WW SUMMER VEGETABLE CURRY
Make and share this Ww Summer Vegetable Curry recipe from Food.com.
Provided by Lizzie Rodriquez
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes.
- Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes.
- Season to taste and garnish with remaining cilantro.
- Tip:
- Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
- You can also add cooked brown rice or a can of chick peas to the curry if desired.
Nutrition Facts : Calories 156.8, Fat 1.1, SaturatedFat 0.2, Sodium 594.5, Carbohydrate 36.8, Fiber 9.6, Sugar 13.7, Protein 6.4
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- Coat a large saucepan with cooking spray. Heat over medium-high heat. Sauté onion, garlic and ginger until softened, but not browned, about 3 to 4 minutes.
- Add curry powder and stir well. Add vegetables, canned tomatoes, broth and 1 1/2 tablespoons of cilantro; stir and heat until boiling. Reduce heat and simmer, covered, until vegetables are tender, about for 45 minutes.
- Cook’s tips: Garnish each serving with 2 tablespoons of plain fat-free yogurt mixed with chopped fresh mint. You can also add cooked brown rice or a can of chick peas to the curry if desired (keep track of any added POINTS values).
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