Now that Picture of Health has a new blog home, we're restarting our healthy recipe feature.
We will gather healthy recipes from magazines, cookbooks and websites and share them with you. We'd also like to hear from you with your recipe ideas. You can e-mail them to firstname.lastname@example.org or email@example.com.
This week's recipes is for Curry Vegetables and comes from Chef Meg Galvin at SparkRecipes.com, a free website associated with SparkPeople.com, a free Internet community that helps you track meals. The website says you can eat this as a vegetarian dish or add shrimp during the last 20 minutes. You can add plain yogurt to cut down the spice.
Minutes to Prepare: 15Minutes to Cook: 360Number of Servings: 8
Ingredients1 tbsp canola oil4 medium carrots (about 2 cups), sliced1⁄4-inch thick1 onion, thinly sliced3 garlic cloves, peeled and thinly sliced2 tbsp curry powder1⁄2 tsp cayenne1⁄2 tsp turmeric4 to 5 Yukon Gold or red potatoes,quartered8 ounces fresh or frozen green beans3 cups canned chickpeas, drained andrinsed2 large tomatoes, diced (1 cup)2 cups vegetable stock1⁄2 cup frozen peas1⁄2 cup light coconut milk
1. In a sauté pan, heat the oil until moderately
hot. Add the carrots and onion
and sauté for
3 to 4 minutes. Add the garlic, curry powder,
cayenne, and turmeric to the pan. Continue to
cook for 2 minutes more or until the spices become
2. Remove the vegetables from the pan and
transfer to a slow cooker. Add the potatoes,
green beans, chickpeas, tomatoes, and vegetable
stock to the slow cooker.
3. Set the slow cooker on low and cook for 5
1⁄2 hours. Add the peas and coconut milk and
cook for 15 minutes more.