Curried Vegetables

Ingredients

• 0.5 pound baking potato cubed peeled
• 1 cup carrots diagonally sliced
• 0.3 cup cashew pieces unsalted chopped
• 2 cups cauliflower florets 
• 6 cups rice hot cooked
• 1 tablespoon curry powder 
• 0.3 cup cilantro leaves fresh coarsely chopped
• 1 tablespoon ginger fresh grated peeled
• 1  garlic clove minced
• 2 cups green beans diagonally sliced (1-inch)
• 1 cup yogurt plain low-fat
• 0.5 cup no-salt-added chicken broth 
• 0.5 cup onion coarsely chopped
• 0.1 teaspoon pepper 
• 0.5 teaspoon salt 
• 1.5 teaspoons vegetable oil 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Layer carrot, potato, cauliflower, and green beans in a vegetable steamer over boiling water. Cover; steam 10 minutes or until vegetables are tender. Set aside.
2. Heat oil in a large skillet over medium-high heat.
3. Add chopped onion, and saute until golden.
4. Add ginger and garlic, and saute 1 minute.
5. Add curry powder, and stir well.
6. Add broth, and bring to a boil.
7. Remove from heat, and set aside.
8. Combine yogurt, salt, and pepper in a small bowl; stir well. Gradually add about half of hot broth mixture to yogurt mixture, stirring constantly with a whisk. Stir yogurt mixture into remaining broth mixture in pan.
9. Add steamed vegetables to skillet, tossing gently to coat.
10. Serve vegetable mixture over rice; sprinkle with cashews and cilantro.