Indian Vegetable Curry

Ingredients:

• 4 garlic cloves, minced
• 1 (2-inch) piece fresh ginger
• 1 tbsp. extra-virgin olive oil
• 1 small red onion, finely chopped
• 1 1/2 tsp. curry powder
• 3/4 tsp. cumin seeds
• 1/8 tsp. cayenne
• 1 1/4 cups canned diced tomatoes
• 1 cup low-fat or nonfat yogurt
• 1/4 tsp. salt
• 1/4. tsp. freshly ground black pepper
• 1 1/2 cups small cauliflower florets
• 4 oz. green beans, trimmed and cut into 1-inch pieces
• 1 cup canned chickpeas, rinsed and drained
• 1/3 cup water
• 1 medium zucchini, cut into 1/4-inch cubes
• 1/4 cup finely chopped fresh cilantro

Makes 4 (1-cup) Servings

1. In a food processor, combine garlic and ginger; pulse until finely chopped
2. In a medium saucepan, heat oil over medium-high heat. Add garlic mixture, onion, curry powder, cumin seeds, and cayenne; stir well. Reduce the heat to medium-low and cook, stirring frequently, until onion is softened, about 5 minutes.
3. Add tomatoes, 3/4 cup of yogurt, and salt; stir to combine. Add cauliflower, bring to a gentle simmer, and cook for 10 minutes. Add green beans, chickpeas, and water; cover and simmer for 10 minutes more. Add zucchini and continue to cook, covered, until vegetables are tender, about 8 minutes more.
4. Spoon curry into 4 bowls and season lightly with additional salt and pepper, if desired. Top with remaining yogurt and sprinkle with cilantro. Serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Die Taste of Summer Cookbook. If you like spicy food, this dish is for you.  This dish is also great when you've fallen off the wagon and you want to re-start your weight loss journey. There are 6 servings of vegetables and 6 different herbs and spices in this dish. Don't be intimidated if this dish looks like a hot mess. It's not a bad dish to eat. I highly recommend serving homemade Naan (Indian flatbread) with this dish to cool off your tastebuds and for a more authentic Indian flare.