Curried Vegetables
Ingredients
- 1 C. carrots sliced
- 2 C. leeks, sliced
- 1 C. celery, sliced
- 2 C. red bell peppers, cut into chunks
- 2 small cloves garlic, crushed
- 4 tsp. vegetable oil
- ½ tsp. sesame oil
- 2 ½ C. broccoli, chopped
- 3 tsp. curry powder
- ½ C. crushed tomatoes
- 1/3 C. water
- 4 tsp. peanut butter
- 3 Tbs. plain yogurt
- ¼ tsp. salt
Directions
Sauté carrots, leeks, celery, bell peppers and garlic in oil. Transfer to a bowl, and add broccoli, curry powder, tomatoes, water and peanut butter; stir, then let sit until cool. Add yogurt and salt. Place in a soufflé dish, cover with aluminum foil, and bake at 450° F. until mixture starts to bubble - about 25 minutes.
Serves 6.
