Curried Peas, Cauliflower, and Carrots
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Make good use of frozen vegetables with this Indian-inspired meal. It's tasty as is or dressed up with a spoonful of plain Greek yogurt. Serve over rice and with mango chutney for a complete meal, if desired.
Ingredients
Canola oil
1 Tbsp
Red onion
1 medium, sliced lengthwise
Fresh ginger
1¾ Tbsp, fresh, grated
Jarred minced garlic
1½ Tbsp
Curry powder
2 tsp
Cayenne pepper
¼ tsp
Frozen green peas
10 oz, defrosted
Frozen cauliflower
1 cup(s), defrosted
Frozen sliced carrots
1 cup(s), defrosted
Plum tomato
2 medium, diced
Kosher salt
1 tsp, or to taste
Low sodium vegetable broth
½ cup(s), or water
Dry roasted salted cashews
10 item(s), roughly chopped (about 2 Tbsp)
Lime
½ medium, quartered
Instructions
1
Heat oil in a large skillet over medium heat; add onion and cook, stirring frequently, 5 minutes. Add ginger and garlic; cook, stirring, 1 minute. Add curry powder and cayenne; cook, stirring, 1 minute. Add peas, cauliflower, carrots, tomatoes and salt; mix well.
2
Add broth and bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until heated through, about 5 minutes. Serve sprinkled with cashews and a drizzle of fresh lime juice.
3
Serving size: about 1 cup vegetable mixture and 1/2 tbsp cashews
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