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Vegetable Curry with Cinnamon Brown Ri..

Provided by Woman's Day

  • Saved by 5 people
  • Prep: 15 mins
  • Cook:
  • Ready in: 15 mins
  • Serves:

Ingredients

  • 2 heads cauliflower (about 1/ lb each), cut in 1-in. florets
  • 2 medium butternut squash (about 2 lb each), peeled, cut in 1-in. pieces
  • 2 Tbsp oil
  • 4 medium onions, chopped
  • 2 Tbsp minced garlic
  • 1/4 cup curry powder
  • 1 tsp salt
  • 10 oz each) condensed cream of celery soup
  • 14 oz each) coconut milk
  • 4 medium red peppers, cut in 1-in. strips, strips cut crosswise in half
  • 151/2 oz each) chickpeas, rinsed
  • 2 lb frozen green peas
  • Cinnamon Brown Rice (recipe follows)
  • cinnamon brown rice
  • Serves 16   Initial Cook Time: 45 min  Reheat Time: 5 min
  • 4 cups brown rice in a 3-qt or larger saucepan as package directs, adding 2 cinnamon sticks to pan. Let rice cool slightly. Divide evenly among 4 gallon-size ziptop freezer bags (about 3 cups in each). Seal, label and freeze up to 3 months. Defrost bef
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Cooking Instructions

Half-fill a 6-qt or larger pot with water; bring to a boil. Add cauliflower; cook 2 minutes. Remove with a slotted spoon to a colander. Add squash to pot; cook 2 minutes. Drain over cauliflower in colander.

Dry pot. Add oil and heat over medium-high heat. Add onions and garlic and sauté 3 minutes or until translucent. Stir in curry powder and salt; cook 1 minute. Stir in condensed soup and coconut milk. Remove from heat. Add drained cauliflower and squash, the red peppers, chickpeas and green peas; stir to mix.

Divide evenly among 4 gallon-size ziptop freezer bags (8 cups in each). Seal, label and freeze up to 3 months.  

To serve: Defrost. Place curry in a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, 12 to 15 minutes until heated through.

 

Nutritional Information per Serving

Calories 538  Fat 19g  Saturated fat 11g  Cholesterol 8mg  
Sodium 891mg  Carbohydrate 81g  Fiber 11g  

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