Madras Vegetable Curry
A medley of colorful vegetables in a highly seasoned sauce provides a great backdrop for boneless, skinless chicken breast, baked tofu, seared lean steak or broiled fish, and also works well on its own. You can use any curry powder you like, keeping in mind that they are all different. You might want to make this dish a number of times with different curry powders, to discover your favorite (a fun project!).
Recipe courtesy of Eat, Drink, and Weigh Less by Mollie Katzen and Walter Willet, M.D. Copyright 2006 Mollie Katzen and Walter Willett, M.D. All Rights Reserved. Published by Hyperion. Available wherever books are sold.
Tip: You can make this curry with vegetable broth or water. If you use broth, choose a high-quality store-bought brand. After you add the yogurt, the sauce might curdle a little, but just keep mixing, and it will be fine (and taste great). Leftovers will keep for up to a week in a tightly covered container in the refrigerator.
Calories from Fat 38 (19%)
(7%)Total Fat 4g
(3%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 34g
(27%)Dietary Fiber 7g
Sugar Alcohols 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.