Ten-Minute Vegetable Curry With Grilled Flatbread

Serves: 4
Total Calories: 632


1 (16-ounce) bag broccoli and cauliflower florets
1 (8-ounce) bag red bell pepper strips (preferably add yellow and green for muticolored strips)
8 ounces white mushrooms, cleaned and trimmed
1 (8-ounce) bag baby-cut carrot
1 (14-ounce) can chickpea, drained and rinsed
2 cups Curry Simmer Sauce or 1 (15-ounce) jar curry cooking (simmer) sauce
1 cup vegetable broth
1 tablespoon chopped cilantro
4 rounds pita bread
No-stick spray olive oil


Heat a grill set up for direct grilling to medium or heat a broiler with the rack placed at the closest setting.

Combine the broccoli and cauliflower, bell pepper strips, mushrooms, carrots, chickpeas, curry sauce, and vegetable broth in a large saucepan, and heat to boiling over medium-high heat. Simmer until the vegetables are tender, about 15 minutes stir in the cilantro.

Shortly before the vegetables are done cooking, spray the pitas with olive oil spray and grill or broil until toasted but not crisp, about 1 minute per side. Wrap in a clean towel or cloth napkin. Serve the stew with the pitas for scooping.

From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 632
Calories from Fat: 90

This Ten-Minute Vegetable Curry With Grilled Flatbread recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.

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