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Veggie Curry

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Veggie Curry

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Course: Main Course
Cuisine: Indian
Keyword: Veggie Curry
Servings: 4
Calories: 604kcal

Ingredients

  • 2 cup, cooked Couscous, cooked
  • 1 medium (2-1/2″ dia) onion
  • 2 bunch broccoli
  • 1 tbsp butter, unsalted
  • 1/2 fl oz WATER
  • 1/8 cup flour, all-purpose
  • 1 1/2 tbsp curry powder
  • 1/2 tsp salt
  • 1/2 tsp cayenne or red pepper
  • 1 3/4 cup vegetable broth
  • 1 medium (approx 2-3/4″ long, 2-1/2 dia.) bell pepper, red
  • 1 medium (approx 2-3/4″ long, 2-1/2″ dia) bell pepper, green
  • 1 pepper, large (3-3/4″ long, 3″ dia) bell pepper, yellow
  • 3 medium carrot
  • 4 tbsp half and half
  • 1 cup GREEN BEANS, SNAP
  • 2 cup pineapple

Instructions

  • Prepare couscous according to package directions, set aside covered.
  • Chop broccoli and onion; thinly slice peppers and carrots.
  • Melt butter on medium in a large pot. Cook onion and broccoli for 4 minutes. Stir in flour, curry, salt, cayenne. Stir in broth; boil. Then reduce to low heat, stir, stirring frequently, cook for 8 minutes. Stir in peppers, carrots, 1/2 & 1/2,  and green beans; cook for 3-4 minutes.  Serve over couscous, top with pineapple chunks.
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Nutrition

Calories: 604kcal | Carbohydrates: 119g | Protein: 24g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 739mg | Fiber: 19g | Sugar: 21g

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