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Prep 5min
Total20min
Servings4
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Ingredients
1
tablespoon vegetable oil
1
teaspoon curry powder
2
jalapeño chilies, seeded and finely chopped
3
cups cauliflowerets (1 pound)
1/4
cup vegetable or chicken broth
2
cups frozen green peas
1
can (15 ounces) black beans, rinsed and drained
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Steps
1
Heat oil in 10-inch skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
2
Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender.
3
Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.
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Don't worry, the amount of curry makes this vegetarian dish perfectly mild. If you love Indian flavors, increase the curry or turn up the heat with another jalapeño. A dollop of chutney on the side adds even more Indian flair.
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Nutrition Facts
Serving Size:1 Serving
Calories
230
Calories from Fat
45
Total Fat
5g
Saturated Fat
1g
Cholesterol
0mg
Sodium
740mg
Total Carbohydrate
44g
Dietary Fiber
13g
Protein
15g
% Daily Value*:
Iron
24%
24%
Exchanges:
2 Starch; 3 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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