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Meatless & Vegetarian pg 3 >  Vegetable Curry with Couscous



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Prep: 10 min; Cook: 12 min
4 Servings


• 1 tablespoon vegetable oil
• 1 medium red bell pepper, cut into thin strips
• 1/4 cup vegetable or chicken broth
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1 bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
• 1/2 cup raisins
• 1/3 cup chutney
• 2 cups hot cooked couscous or rice
• 1/4 cup chopped peanuts


1. In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.

2. Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.

3. Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.

1 Serving:
Cal 305 (Cal From Fat 80), Fat 9g (Sat Fat 2g),  Chol 0mg, Sodium 740mg, Carbs 53g (Fiber 7g), Pro 10g
% Daily Value: Vit A 98%, Vit C 80%, Calc 8%, Iron 12%
Exchanges: 3 Starch, 2 Vegetable, 1/2 Fat
Carb. Choices: 3½


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