Archive for May, 2011

Curry Vegetable Blend

Sunday, May 1st, 2011

A mild and good tasting curry vegetable blend that is low in cholesterol and sodium.


1 zucchini, sliced

1 green bell pepper, chopped

1 cup tomatoes, chopped

2 tbsp mild curry paste

1 red bell pepper, chopped

2 tsp cilantro, if desired, chopped

1/4 cup water

1 onion, chopped

1/2 cup frozen peas, thawed

2 tbsp oil

1 cup cauliflower florets


In skillet over medium-high heat, cook onion and cauliflower in oil 5 minutes, or until onion is tender. Add zucchini and bell peppers. Cook 5 minutes. Add tomatoes, peas, water, and curry paste. Reduce heat to low. Cover. Cook 5 minutes, stirring occasionally. Garnish with cilantro, if desired.

Serves 4

Nutrition Facts:

Nutrition (per serving): Calories 130; % Calories From Fat 51.9%; Total Fat 7.5g; Saturated Fats 1.1g; Mono-unsaturated Fats 5.1g; Poly-unsaturated Fats 1g; Cholesterol 0mg; Sodium 52mg; Total Carbohydrates 14g; Dietary Fiber 4.4g; Sugar 6.9g; Protein 3.6g.