Vegetable-Tomato Curry
2 Review(s)
40 Min
Prep : 40 Min
Keep a can of chickpeas on hand so you can pull this vegetable curry together at the last minute. And the fresh vegetables team up to add the perfect amount of flavour and crunch.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. oil
2
1 onion, chopped
3
3 cups small cauliflower florets
4
2 zucchini, sliced
5
1 clove garlic, minced
6
1 Tbsp. grated gingerroot
7
1 tsp. curry powder
8
2 cups Heinz Tomato Juice
9
2 cups 25%-less-sodium vegetable broth
10
1 can (14 fl oz/398 mL) no-salt-added chickpeas (garbanzo beans), rinsed
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How do I make it ?
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Step 1
Heat oil in large saucepan sprayed with cooking spray on medium heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Step 2
Add all remaining ingredients except tomato juice, broth and chickpeas; mix well. Cook 5 min., stirring frequently. Step 3
Stir in tomato juice and broth. Bring to boil; simmer on medium-low heat 15 min. or until cauliflower is tender, stirring occasionally. Step 4
Add chickpeas; stir. Simmer 5 min. or until heated through, stirring occasionally. Kraft Kitchen Tips!
Serving Suggestion
Serve with hot cooked basmati rice.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Fat 4 g
Saturated fat 0.3 g
2 %
Cholesterol 0 mg
Sodium 290 mg
12 %
Carbohydrate 18 g
Fibre 4 g
Sugars 5 g
Protein 5 g
Vitamin A
4 %
Vitamin C
60 %
Calcium
4 %
Iron
10 %
Servings
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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