INDIAN VEGETABLE CURRY

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Indian Vegetable Curry image

Entered for safe-keeping. From "Favorite Brand Name Best-Loved Chinese Recipes and More". U.S. family-style. Add cooked chicken for a heartier main dish. Serve with white or brown rice.

Provided by KateL

Categories     Cauliflower

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

2 -3 teaspoons curry powder
16 ounces canned sliced potatoes, drained
16 ounces frozen broccoli carrots cauliflower mix (Birds Eye Farm Fresh Mixtures Broccoli, Cauliflower and Carrots)
15 ounces canned chickpeas, drained
14 1/2 ounces canned stewed tomatoes
13 3/4 ounces canned chicken broth

Steps:

  • Stir curry powder in large skillet over high heat until fragrant, about 30 seconds.
  • Stir in potatoes, vegetables, chick-peas and tomatoes; bring to a boil.
  • Reduce heat to medium-high cover and cook 8 minutes.
  • Blend broth with cornstarch; stir into vegetables. Cook until thickened.

Nutrition Facts : Calories 170, Fat 1.9, SaturatedFat 0.4, Cholesterol 0.7, Sodium 939.3, Carbohydrate 31.4, Fiber 5.8, Sugar 3.3, Protein 8.2

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