What's On The Lean Chef Menu?

Low Fat Vegetable Curry

It's good to go meatless a couple of times a week. Here's one excellent way to eat your veggies, by making this tasty vegetable curry. Serve over Basmati rice.

1 tbsp canola oil
2 tbsp curry powder
1 tbsp cumin
1 medium onion, chopped
2 medium carrots, sliced
1 large potato, peeled and cubed
1 cup cubed butternut squash
1 cup green beans, trimmed and chopped into 2-inch pieces
1 cup broccoli or cauliflower florets
1 14.5-ounce can no-salt-added diced tomatoes
1 8-ounce can no-salt-added tomato sauce

Heat oil in large pot or Dutch oven. Add curry powder and cumin and stir for 1 minute until aromatic.

Add onion, carrots and potatoes and sauté for 3-4 minutes, stirring constantly. Add squash, green beans and broccoli and cook for 2 minutes.

Add tomatoes and tomato sauce. Simmer uncovered for 20 minutes until vegetables are tender and sauce has thickened. Serve with Basmati or whole grain rice.