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Vegetable Curry

Category: Vegetables & Beans
Servings: 4
Prep + Cooking Time: 27 Minutes

Ingredients: (Conversion Chart)

  • 1 pound green beans, trimmed and cut into 3-inch lengths
  • 1 tablespoons vegetable oil
  • 1 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 (14-ounce) can vegetable broth
  • cup fat-free Greek yogurt
  • cup chopped cilantro


  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:

385 calories (19g protein, 48g carbohydrate, 13g fat) per serving

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