Tuesday, September 28, 2010

Winter Vegetable Curry

Winter Vegetable Curry
Servings: 4
Weight Watchers Points: 9 per serving

1 Tbsp. fresh ginger, minced
1 Tbsp. garlic, minced
1 jalapeño pepper, seeded and diced
1 small cinnamon stick
2 whole cloves
1 Tbsp. Canola oil
1 c. chopped onion
1 Braeburn apple, peeled and grated
1/2 c. golden raisins
2 Tbsp. curry powder
1 bay leaf
1/4 tsp. red pepper flakes
2 c. chopped tomatoes
1 c. chicken broth
3 c. sweet potato, peeled and cubed
2 c. fresh spinach, chopped
Salt, to taste
2 c. jasmine rice, kept warm.

Sauté ginger, garlic, jalapeño, cinnamon and cloves in oil in a large pan over medium heat until fragrant, about 1 minute. Add onion, apple, raisins, curry, bay leaf and pepper flakes. Cook until onions soften, about 3 minutes.

Stir in tomatoes and broth, and simmer for 4 to 5 minutes. Add sweet potatoes, cover and cook until potatoes are tender, 10 to 15 minutes. Stir in spinach and season with salt.

Serve over rice.

NOTES: We haven't tried this recipe yet.

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