Cauliflower, Cashew and Carrot Curry
Servings Prep Time
8-10servings 10minutes
Cook Time
45minutes
Servings Prep Time
8-10servings 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Chop the onion, garlic and jalapeño pepper (if using).
  2. Spray a large saucepan with a little canola oil and add the onions, garlic, ginger and jalapeño pepper. Sauté for 3-5 minutes.  
  3. Cut the cauliflower and carrots and place them in a separate bowl.
  4. Add the spices to the pan and continue to cook for another 2 minutes stirring to keep from burning.
  5. Add the cauliflower and carrots to the pot along with 1 – 1 1/2  cups of water. Mix well.
  6. Cover the pan and continue to cook for 25-30 minutes or until the cauliflower is tender, stirring occasionally. (Add more water while cooking if needed.)
  7. Add green beans and cashews, cover and continue to cook for 10 more minutes.
  8. Mix cornstarch into the Greek yogurt and add to the pot, stir well.
  9. Allow to cook for another 5-10 minutes, stirring occasionally.
  10. Serve with brown rice and a side salad.
Recipe Notes

Nutrition Information (per serving): 144 calories; 7 grams fat; 1 gram saturated fat; 1.12 mg cholesterol; 54 mg sodium; 16 grams carbohydrates; 4 grams dietary fiber; 7 grams protein (values are approximate).