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Welcome to my world!
Some of you might already know me as DemonLover from
my other blog: http://www.demonloversbooksandmore.com/ or from my Facebook page and all the delicious Man Candy I supply; but I thought it was time to branch out.
Here you will find a little taste of everything: sex, love, man candy, life and more.
I want this to be a blog that has something for everyone...

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Man Candy

Monday, October 25, 2010

What's on the Menu?- Monday

I found this fabulous recipe via COOKING LIGHT MAGAZINE. I see in the photo they show white rice, but I don't see it mentioned in the recipe. If you are going to do the rice, do brown whole grain variety; much better for you and you'll get additional fiber in the process.

Fall Vegetable Curry

Photo: John Autry; Styling: Leigh Ann Ross

Embrace Indian flavors by making this vegetarian meal that only takes 30 minutes from start to finish.

Total: 30 minutes
Yield: 4 servings (serving size: 1 cup curry and 2 tablespoons yogurt)

Ingredients

  • 1 1/2  teaspoons  olive oil
  • 1  cup  diced peeled sweet potato
  • 1  cup  small cauliflower florets
  • 1/4  cup  thinly sliced yellow onion
  • 2  teaspoons  Madras curry powder
  • 1/2  cup  organic vegetable broth (such as Swanson)
  • 1/4  teaspoon  salt
  • 1  (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
  • 1  (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 2  tablespoons  chopped fresh cilantro
  • 1/2  cup  plain 2% reduced-fat Greek yogurt

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat.
Add sweet potato to pan; sauté 3 minutes.
Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.
Sprinkle with cilantro; serve with yogurt.

Wine match: Viognier. Tangent 2008 Paragon Vineyard Viognier (Edna Valley, CA; $17) is your must-try wine here, with notes of gardenia, peach, and apricot. It is full-bodied enough to meet the chickpeas halfway but crisp enough to hold up to the tangy tomatoes and yogurt. --Sara Schneider

Nutritional Information

Calories:231
Fat:3.9g (sat 0.9g,mono 1.6g,poly 0.9g)
Protein:10.4g
Carbohydrate:40.8g
Fiber:8.6g
Cholesterol:2mg
Iron:2.5mg
Sodium:626mg
Calcium:106mg


2 comments:

pj schnyder said...

Yum! Although I have to admit, I make Thai curry for myself more often than Indian or Japanese styles.

Kelly O said...

My very 1st comment on this blog!
Yeah. Hi PJ
I love curry and different foods, I'll try anything once.
MY fav is Pad Thai...love the peanut sauces in Thai food.