Quick Curried Vegetable Saute

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)

• Ready In: 24 mins
• Serves: 4

Ingredients

• 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)

Directions

1. 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.
2. 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.
3. Optional: Serve with diced tomato, raisins and cashews on the side and allow diners to garish to taste.