Madras Vegetable Curry
Serves: 5
A medley of colorful vegetables in a highly seasoned sauce
provides a great backdrop for boneless, skinless chicken breast, baked tofu, seared lean steak
or broiled fish, and also works well on its own. You can use any curry powder you like,
keeping in mind that they are all different. You might want to make this dish a number of
times with different curry powders, to discover your favorite (a fun project!).
Calorie: 172, Proteins: 7 g, Total Fat: 2 g, Fiber: 7 g.
Preparation
Place a large saucepan or soup pot over medium-high heat and wait 2
minutes. Add the oil and wait about 30 seconds, then add the onion, curry powder, and salt.
Cook, stirring often, for 5 to 8 minutes, or until the onion is translucent and beginning to
soften.
Stir in the sweet potatoes, carrots, and cauliflower, making sure they
get completely coated with the curried onions, and sauté for another 3 minutes or so.
Stir in the vegetable broth and tomatoes, and bring to a boil. Lower
the heat to a simmer, partially cover the pot, and cook gently for another 8 to 10 minutes, or
until all the vegetables are tender.
Add the spinach, and give it a stir. The spinach will wilt within
seconds.
Stir in the yogurt and remove from the heat. Serve hot.