Quick Curried Vegetable Saute

Name: Quick Curried Vegetable Saute
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 1
Cuisine: Global
Ingredients: 255 grams acorn squash , peeled and finely diced or 1 small sweet potato , peeled and finely diced; 1 carrot , julienned and cut in 1-2 inch lengths (you can quarter baby carrots instead); 355 milliliters cooked chickpeas or canned chick-peas , rinsed and drained; 59 milliliters chopped cilantro; 0 teaspoons coarse salt; 2 teaspoons curry powder; 1 Tbsp minced fresh ginger; 1 teaspoon garam masala; 1 Tb garlic cloves , minced (about; 3 Tbsps golden raisins (optional); 473 milliliters thinly sliced green cabbage; 2 teaspoons olive oil; 237 milliliters small onion , chopped (about; 1 plum tomato , seeded and diced (optional); 2 Tbsps coarsely chopped roasted cashew nuts (optional); 1 tart apple , cut in large wedges; 237 milliliters low sodium vegetable broth

Quick Curried Vegetable Saute is a gluten free and vegan main course. One serving contains 1108 calories, 35g of protein, and 25g of fat. This recipe covers 60% of your daily requirements of vitamins and minerals. This recipe serves 1. If you have tart apple, vegetable broth, roasted cashew nuts, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes approximately 24 minutes.