Curried Vegetables

• 1 cup diagonally sliced carrot
• 1 1/4 cups cubed peeled baking potato (about 1/2 pound)
• 2 cups cauliflower florets
• 2 cups (1-inch) diagonally sliced green beans
• 1 1/2 teaspoons vegetable oil
• 1/2 cup coarsely chopped onion
• 1 tablespoon grated peeled fresh ginger
• 1 garlic clove, minced
• 1 tablespoon curry powder
• 1/2 cup no-salt-added chicken broth
• 1 cup plain low-fat yogurt
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups hot cooked rice
• 1/4 cup chopped unsalted cashews
• 1/4 cup coarsely chopped fresh cilantro

1. Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover; steam 10 minutes or until vegetables are tender. Set aside.
2. Heat oil in a large skillet over medium-high heat. Add chopped onion, and saute until golden. Add ginger and garlic, and saute 1 minute. Add curry powder, and stir well. Add broth, and bring to a boil. Remove from heat, and set aside.
3. Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan. Add steamed vegetables to skillet, tossing gently to coat. Serve vegetable mixture over rice; sprinkle with cashews and cilantro.

carrot, baking potato, cauliflower florets, green beans, vegetable oil, onion, fresh ginger, garlic, curry powder, nosalt, yogurt, salt, pepper, rice, unsalted cashews, fresh cilantro

Taken from www.myrecipes.com/recipe/curried-vegetables (may not work)