Simple Veggie Curry with Jasmine Rice

Simple Veggie Curry with Jasmine Rice 
6 servings
390 Calories
3g sat

• 1tbs olive oil
• 1.5 cups yellow onion
• 1 tbs minced peeled fresh ginger
• 2.5 cups cubed yellow potato
• 2 cups of vegetable broth, divided
• 3 carrots cute into .5 inch pieces
• 1-16 oz bag of frozen broccoli, cauliflower, carrot mix
• 1 cup raisins
• .5 cup low-fat yogurt
• 1 ts salt
• 2 cups cooked long grain rice

Directions

• Heat oil in Dutch oven over med heat.
• Add curry powder and ginger to pan
• Stirring consistently for one minute
• Add potato and 1 cup broth.  Cover and cook 10 minutes or until potato is tender
• Add remaining broth, carrot & frozen veggies
• Cover and bring to boil over high heat, reduce heat and simmer 7 minutes or until veggies are tender, stirring occasionally.
• Stir in raisins, yogurt & salt.
• Serve over rice.

I wasn't sure I liked curry.  This was petty good.  The raisins made it a little sweet.  You could probably add any type of veggie you have in the yard.

Enjoy!!  Let me know if you like it.