An improvisation of a recipe from Vegetarian Times, modified to suit the contents of my pantry, my tastes and the WW Core program. I love that it captures the flavor profile of longer cooking dishes but can be prepared in less than 30 minutes. The optional garnishes are not Core and require WPA. (Flex=4 points)
- 2 -3 teaspoons olive oil
- 1 small onion, chopped (about 1 cup)
- 1⁄2 poblano pepper, chopped (about 1/2 cup)
- 2 -3 teaspoons curry powder
- 1 teaspoon garam masala
- 1⁄4 teaspoon coarse salt
- 2 cups thinly sliced green cabbage
- 9 ounces acorn squash or 1 small sweet potato, peeled and finely diced
- 1 carrot, julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead)
- 1 1⁄2 cups cooked chickpeas or 1 1⁄2 cups canned chick-peas, rinsed and drained
- 1 tart apple, cut in large wedges
- 1 tablespoon minced fresh ginger
- 3 garlic cloves, minced (about 1 Tbs.)
- 1 cup low sodium vegetable broth
- 1⁄4 cup chopped cilantro
- 2 tablespoons coarsely chopped roasted cashew nuts (optional)
- 3 tablespoons golden raisins (optional)
- 1 plum tomato, seeded and diced (optional)
- Heat oil in large skillet over medium heat. Sauté onion, curry powder, salt and cayenne pepper about 5 minutes, or until onion begins to brown. Stir in cabbage, acorn squash /sweet potato, chickpeas, carrot, apple, ginger and garlic. Sauté 2 minutes more.
- Stir in broth, and reduce heat to low. Cover and cook vegetables, stirring occasionally, about 10 minutes, or until soft. Spoon into shallow bowls. Sprinkle with cilantro and serve.
- Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.