Thursday, January 12, 2006
Point Count: Winter Vegetable Curry
1 teaspoon vegetable oil - 1 pt.
3/4 cup chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1 teaspoon ground cumin - 0 pt.
Generous pinch of dried crushed red pepper - 0 pt.
1 cup chicken stock - 0 pt.
2 cups 1-inch cubes peeled sweet potatoes - 6 pt.
2 cups chopped seeded plum tomatoes - 0 pt.
2 cups broccoli florets - 0 pt.
2 cups thin diagonal carrot slices - 1 pt.
1 cup cauliflower florets - 0 pt.
4 cups hot cooked rice (preferably basmati) - 15 pt.
1/4 cup cilantro leaves (optional) - 0 pt.
Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add stock; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
Total 23 points; 5.75 per serving. Nice!
Update: This is REALLY tasty; I used more curry powder than called for and a bit more stock so we would have lots of sauce. Makes more like 6 servings than 4 - so each serving would then be about 4 points! Even better.
3/4 cup chopped onion - 0 pt.
2 1/2 teaspoons curry powder - 0 pt.
1 teaspoon ground cumin - 0 pt.
Generous pinch of dried crushed red pepper - 0 pt.
1 cup chicken stock - 0 pt.
2 cups 1-inch cubes peeled sweet potatoes - 6 pt.
2 cups chopped seeded plum tomatoes - 0 pt.
2 cups broccoli florets - 0 pt.
2 cups thin diagonal carrot slices - 1 pt.
1 cup cauliflower florets - 0 pt.
4 cups hot cooked rice (preferably basmati) - 15 pt.
1/4 cup cilantro leaves (optional) - 0 pt.
Heat oil in large nonstick skillet over medium-low heat. Add onion, cook until tender, stirring occasionally, about 10 minutes. Add curry powder, cumin and crushed red pepper; stir until fragrant, about 1 minute. Add stock; bring to boil. Add potatoes and 1 cup tomatoes. Cover; simmer until potatoes are almost tender, stirring occasionally, about 15 minutes. Add broccoli, carrots and cauliflower. Cover; simmer until all vegetables are tender, stirring occasionally, about 7 minutes. Season with salt and pepper.
Divide rice among 4 plates. Top with curry. Sprinkle with remaining 1 cup tomatoes and garnish with cilantro leaves, if desired.
Total 23 points; 5.75 per serving. Nice!
Update: This is REALLY tasty; I used more curry powder than called for and a bit more stock so we would have lots of sauce. Makes more like 6 servings than 4 - so each serving would then be about 4 points! Even better.
