Recipes
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion thinly sliced
- 1 teaspoon chopped garlic
- 1/2 red bell pepper thinly sliced
- 1/2 teaspoon curry powder
- 1/4 teaspoon turmeric
- 3/4 pound Brussels sprouts about 18-20, trimmed
- 3/4 cup canned diced tomatoes with juice, low sodium
- 1 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat a heavy pan or Dutch oven over medium heat and add olive oil.
- Add the onions, garlic and red bell peppers and cook for about 2 minutes.
- Add the curry, turmeric and brussels sprouts and cook, stirring for another 3 to 4 minutes.
- Add the tomatoes, water, salt and pepper and cook until mixture is nearly dry about 15 - 20 minutes or more if you like the sprouts soft.
- For added richness, melt a tablespoon of butter into the vegetables just prior to serving. Replace the water with low sodium vegetable broth to enrich the flavor. This dish can be made a day prior then reheated gently in a slow oven. To do so, cut the cook time to 15 minutes, cool, cover and refrigerate.
Chef's Narrative
This is a brightly flavored and festive dish enriched with yellow curry and turmeric.
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories Per Serving: 70, Total Fat: 2.5g, Saturated: 0g, Trans Fat: 0g, Sodium: 105mg, Potassium: 50mg, Carbohydrate: 8g, Dietary Fiber: 3g, Protein: 2g
Allergens:
N/A
Chef's Narrative
This is a brightly flavored and festive dish enriched with yellow curry and turmeric.
Recipe Substitutions
N/A
Nutrition Facts:
Total Calories Per Serving: 70, Total Fat: 2.5g, Saturated: 0g, Trans Fat: 0g, Sodium: 105mg, Potassium: 50mg, Carbohydrate: 8g, Dietary Fiber: 3g, Protein: 2g
Allergens:
N/A
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Ingredients
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