Chicken and Vegetable Casserole with Basil
Yields: 4 servings
Prep. Time: 15 mins
Cooking Time: 30 mins
Get this recipe - Watch video

This month's 2012 Milk Calendar featured recipe

Chicken and Vegetable Casserole with Basil

My Milk Calendar

Browse by:
- all
- video
- 2010's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 2010
  - 2011
- 2000's
  Move your mouse over a year to see the Milk Calendar cover for that year.
  - 2004
  - 2005
  - 2006
  - 2007
  - 2008
  - 2009

View more "2012" recipes

Vegetable Channa Masala

This take on a classic curry boosts the vegetables in combination with the chickpeas. It makes a satisfying vegetarian main course or a nice accompaniment to meat or poultry curry. Serve over steamed basmati rice or with warm naan bread or crisp pappadams.

Course Main Dishes
Prep. Time 15 mins
Cooking Time 20 - 25 mins
Yields 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

1 tbsp (15 ml) butter

2 carrots, chopped

1 onion, thinly sliced

2 cloves garlic, minced

2 tbsp (30 ml) gingerroot, minced

3 tbsp (45 ml) mild Indian yellow curry paste

3 cups (750 ml) small cauliflower , florets

3/4 cup (175 ml) water

2 (375 ml) tomatoes, chopped

1 can (540 ml) chickpeas, drained and rinsed

2 cups (500 ml) green beans, chopped

2 tbsp (30 ml) all-purpose flour

1 1/2 cups (375 ml) 10% half-and-half cream

1/4 tsp (1 ml) salt

Topping:

plain yogurt

raisins

and chopped fresh mint

Instructions

In a large pot, melt butter over medium heat. Sauté carrots and onion for about 5 min or until onion is softened. Add garlic, ginger and curry paste; sauté for 1 min or until garlic is softened.

Add cauliflower and water; cover and boil for about 8 min or until vegetables are almost tender.

Stir in tomatoes, chickpeas and green beans; simmer, uncovered and stirring often, for about 2 min or until tomatoes are softened. Whisk flour into cream and stir into pot. Simmer, stirring often, for about 5 min or until sauce is thick and vegetables are tender-crisp. Stir in salt. Spoon into bowls and top with yogurt, raisins and mint.

Tips

You can make this curry ahead. Transfer to a shallow airtight container, let it cool, then cover and refrigerate for up to 2 days. Return to a large pot and reheat over medium-low heat, stirring often, until hot and bubbling; add more cream to thin, if necessary.

Add 1 to 2 minced fresh hot peppers and sprinkle garam masala over yogurt on top.

View the comments for this recipe and share one of your own!

Nutritional Info

Per serving

Energy: 268 Calories
Protein: 10 g
Carbohydrate: 37 g
Fat: 11 g
Sodium: 398 mg

Top 5 nutrients provided by a serving of this recipe

Nutrient (% DV)*

Calcium: 13 % / 148 mg
Vitamin C: 71 %
Folate: 56 %
Vitamin B6: 40 %
Vitamin A: 28 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca

Be the first to leave a comment.