Vegetable Curry

Ingredients: (Conversion Chart)

• 1 pound green beans, trimmed and cut into 3-inch lengths
• 1½ tablespoons vegetable oil
• 1½ tablespoons curry powder
• 1 large onion, halved and cut into strips
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh ginger
• 6 cups cauliflower florets
• 4 carrots, peeled and thinly sliced
• 1 (8-ounce) fried tofu, cubed
• 1 (14½-ounce) can vegetable broth
• ½ cup fat-free Greek yogurt
• ½ cup chopped cilantro

Directions:

1. Bring a large pot of water to a boil; add green beans and cook until crisp-tender, about 5 minutes. Drain and set aside.
2. In a large, deep nonstick skillet, heat oil over medium-high heat. Add curry, and cook 30 seconds. Add onion, garlic, and ginger, and stir-fry 2 minutes. Add cauliflower, carrots, and tofu, and cook, stirring, another 2 minutes.
3. Add broth to skillet, and bring to a boil. Reduce heat to medium-low, cover and simmer until vegetables are crisp-tender, about 6 minutes. Add green beans to curry mixture, and stir in yogurt and cilantro.

Nutrition Info: