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Green Vegetable Curry

What you need: 

olive oil non-stick spray
1 red pepper, chopped
1/2 large onion, chopped
1 cup frozen peas
1/3 cup mushrooms, chopped
3 tablespoons curry powder
1 tablespoon minced garlic
1/4 cup fresh cilantro
1 to 2 tablespoons cumin
dash (or so) cayenne powder
1 (15-ounce) can diced tomatoes
1 bunch swiss chard, hard stems removed, trimmed and torn into bite-sized pieces

What you do: 

1. Heat a large wok or skillet over medium heat. Spray with nonstick spray (or just a light coating of olive oil).
2. Add red pepper, onion, peas, mushrooms, curry powder, and garlic. Cook for about 5 minutes.
3. Add cilantro, cumin, and cayenne pepper. Cook until fragrant, about 2 minutes) It should look a little dry at this point.
4. Add can of diced tomatoes. Simmer for another 5 minutes, scraping the yummy spices from the bottom of the pan.
5. Add swiss chard and put a lid on wok to allow the chard to steam. Open every so often and stir the wilted chard into the veggie mix. Let cook for about five minutes. Enjoy with rice or without! This turned out really delicious!
Source of recipe: I was using up veggies and came up with this.

Preparation Time: 
15 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

I thought this was very good overall, and simple/easy to make. I didn't use peas because I didn't have any, and I used a whole container of sliced mushrooms, plus chopped the stems from my red chard and added those with the peppers/onions. I also decided to add some almond milk at the end to give it more of a creamy sauce, without the added fat and calories you get from using coconut milk. I also made some red lentils and brown rice to go along with this for some added protein & fiber.

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