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.
4 medium carrots (about 2 cups), sliced
1 onion, thinly sliced
3 garlic cloves, peeled and thinly sliced
2 tbsp curry powder
1⁄2 tsp cayenne
1⁄2 tsp turmeric
4 to 5 Yukon Gold or red potatoes,
8 ounces fresh or frozen green beans
3 cups canned chickpeas, drained and
2 large tomatoes, diced (1 cup)
2 cups vegetable stock
1⁄2 cup frozen peas
1⁄2 cup light coconut milk
hot. Add the carrots and 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.