Vegetable Curry

Servings: 4


  • 3 cups broccoli florets
  • 1 tablespoon water
  • 1 tablespoon butter or margarine
  • 1 small chopped onion
  • 2 tablespons flour
  • 1-1/2 tablespoons curry powder
  • 1/2 teaspon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (14-1/2 ounces) vegetable broth
  • One small thinly sliced green bell pepper
  • One small thinly sliced yellow bell pepper
  • Three thinly sliced carrots
  • 1/2 cup fat-free half-and-half cream
  • 1/2 pound small fresh green beans
  • Roasted peanuts for garnish


Combine broccoli and water and microwave on high (100% power) 1-1/2 minute; drain; set aside. Melt butter or margarine over medium heat; add onion and cook four minutes or until tender. Stir in flour, curry powder, salt and cayenne. Cook one minute, stirring constantly. Gradually stir in broth; bring to a boil.

Reduce heat and simmer, stiring constantly eight minutes or until thickened. Stir in broccoli, bell peppers, carrots, half-and-half and green beans; cook three minutes, stirring constantly or until vegetables are soft. Garnish with peanuts and serve immediately.

Values per serving:
Calories: 158, Total Fat: 4 g
Fiber: 8 g