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Quick Vegetable Curry


˝ cup bouillon

2 16-ounce bags frozen mixed stir-fry vegetables

1 tablespoon mild curry powder

Pinch cayenne, or to taste

1 16-ounce can chick peas

juice of one lime

4 tablespoons Benefiber®*

2 cups light coconut milk or yogurt

Cooked brown rice or other whole grains of your choice

Bottled mango chutney (optional)


Combine the bouillon, frozen vegetables and spices in a large pot. Bring to a boil and simmer, covered, until they are crisp tender, 5-10 minutes. (Check your frozen vegetable bags for suggested times.)

Stir in the chick peas and the lime juice. Add the Benefiber, coconut milk or yogurt; if using the yogurt, stir it in just before you serve the curry. Serve over brown rice or other whole grains, with chutney if you wish.

Yield: 4 servings

Variation: Add shrimp or other seafood of your choice.

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.