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Curried Vegetables Over Rice

45 Minutes
496 Calories
17 Ingredients
4 Servings



  1. In a bowl combine milk, flour, curry powder, salt, onion powder, and sugar. Set aside.
  2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add olive oil. When hot, add the onion and sauté for 1 to 2 minutes.
  3. Add carrots, cauliflower, potatoes, and water. Bring to a boil. Cover. Reduce heat to simmer. Cook for 10 to 12 minutes or until vegetables are tender.
  4. Add peas and cook 3 more minutes.
  5. Add prepared curry mixture and stir 4 to 5 minutes or until thickened.
  6. Serve curried vegetables over hot rice and top with peanuts and raisins.
  7. Makes 4 servings.


  • Calories 496
  • Sodium 514mg
  • Fat 9g
  • Protein 18g
  • Carbs 89g
  • Fiber 9g
Nutrition Facts*
Serving Size 1/4 Recipe Servings Per Recipe 4
Amount Per Serving
Calories 496
% Daily Value
Total Fat 9g 14%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0g 0%
Sodium 514mg 21%
Total Carbohydrate 89g 30%
Dietary Fiber 9g 36%
Total Sugars 0g
Protein 18g
Calcium 0mg 0%
*Nutrition values are estimates. Actual nutrition values may vary depending on specific types and amounts of ingredients used.

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