Curried Vegetables

Curried Vegetables
Authored By Daniel Mejias

Curried Vegetables

Prep Time
20 mins
Makes
1 Servings

Enjoy the South Asain delight of curried vegetables through this simple dish in a vegetable and chicken cream soup base. Fresh vegetables combine with an array of aromatic spices making this dish the perfect low-calorie meal to enjoy on a night in at home. 

Ingredients

  • 1 packet Chicken & Vegetable Cream Soup Mix
  • 1/4 peeled, small diced potatoes
  • 1/2 cup frozen cauliflower
  • 1/2 cup frozen green beans
  • 1/8 tsp curry powder
  • 1/8 tsp garlic powder
  • 1/8 tsp black pepper

Directions

  1. Place potatoes and 1/3 cup water in a small bowl.
  2. Microwave on HIGH (100%) for 3 minutes.
  3. Add cauliflower and green beans and cook an additional 2 minutes, do not drain.
  4. Combine soup mix and spices and stir into vegetables.
  5. Add an additional 1-2 tbsp water if desired.

Nutrition

Calories 143 • Protein 15g • Carbohydrate 22g • Fat 0g• Fiber 5g

Exchanges Per Serving

Meat 1 • Starch 1/2 • Vegetables 3


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