Give your skillet dinner an Indian twist. Here's a combination of veggies, couscous and peanuts ready in just 25 minutes!
Vegetable Curry with Couscous
- Prep Time 10 min
- Total 25 min
- Servings 4
- Ingredients 10
Ingredients
- 1 tablespoon vegetable oil
- 1 medium red bell pepper, cut into thin strips
- 1/4 cup vegetable or chicken broth
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
- 1/2 cup raisins
- 1/3 cup chutney
- 2 cups hot cooked couscous or rice
- 1/4 cup chopped peanuts
Instructions
-
Step1In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
-
Step2Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
-
Step3Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.
Nutrition
330
Calories
9g
Total Fat
9g
Protein
53g
Total Carbohydrate
22g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 330
- Calories from Fat
- 80
- Total Fat
- 9g
- 13%
- Saturated Fat
- 1 1/2g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 730mg
- 31%
- Potassium
- 520mg
- 15%
- Total Carbohydrate
- 53g
- 18%
- Dietary Fiber
- 7g
- 30%
- Sugars
- 22g
- Protein
- 9g
% Daily Value*:
- Vitamin A
- 100%
- 100%
- Vitamin C
- 80%
- 80%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
3 1/2
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