• 3 Tbs. oil
• 1/2 cup cauliflower florets
• 1/2 cup green bell pepper, chopped
• 1/2 cup red bell pepper, chopped
• 1/2 cup fresh or frozen pea pods, cut in half
• 1/2 cup frozen peas, thawed
• 1/2 cup cherry tomatoes
• 1/2 cup green onions, sliced
• 3 Tbs. water
• 3 Tbs. vindaloo curry paste
• 2 Tbs. plain yogurt
• 1 Tbs. cilantro, chopped

In wok or large skillet over high heat, heat oil. Add cauliflower and bell peppers. Stir-fry 3-4 minutes. Add pea pods, peas, tomatoes, and green onions. Stir-fry 2-3 minutes. Cover. Reduce heat to low. In small bowl, combine water, vindaloo paste, yogurt and cilantro. Stir into vegetable mixture. Cover. Cook 4-5 minutes.

Per serving: calories 141, fat 11.2g, 69% calories from fat, cholesterol 1mg, protein 2.8g, carbohydrates 8.7g, fiber 2.7g, sugar 4.1g, sodium 65mg, diet points 3.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

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