RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5239
| View Recipe |
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| Recipe Name: |
Madras Vegetable Stew - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Indian |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.64
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Basmati rice. |
| Comments: |
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Ingredients:
1 Medium onion, red
1 Pound broccoli crowns
1 Each ginger root 1 inch piece
2 Teaspoons curry powder, sweet
1 Teaspoon mustard seed, yellow
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Directions:
Cut onion in half, then slice in 1/4 slices. Cut broccoli in florets. Slice squash into 1/2 inch slices. Peel and chop ginger. Split and slice chilis.
Put ginger, chilis, yogurt, cumin and cornstarch in blender and process until combined.
Saute curry powder in some oil until it sizzle, shaking pan. Add broccoli and squash and cook 1 minute. Add Yogurt mixture. Pour 1 cup water into blender to rinse. Pour liquid over veggies and stir to combine. Increase heat and bring to a boil. Reduce heat, coven and cook 5 minutes. Increase heat again, uncover and boil briskly for 1 minute.
Add oil to small skillet. When hot, add seeds and cook until cumin starts to brown. Add onions until they start to color.
Serve stew in a bowl topped with onion mixture. |
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| Nutrition per Serving: |
| Calories: |
232 |
Total Carbs: |
10.7 |
Net Carbs: |
7.2 |
| Cholesterol: |
1.2 |
Fat: |
19.4 |
Protein: |
5.29 |
| Fiber: |
3.52 |
Sodium: |
57.93 |
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