• 1 onion, chopped
• 1 cup cauliflower florets
• 2 Tbs. oil
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 cup tomatoes, chopped
• 1/2 cup frozen peas, thawed
• 1/4 cup water
• 2 Tbs. mild curry paste
• 2 tsp. cilantro, if desired, chopped

In skillet over medium-high heat, cook onion and cauliflower in oil 5 minutes, or until onion is tender. Add zucchini and bell peppers. Cook 5 minutes. Add tomatoes, peas, water, and curry paste. Reduce heat to low. Cover. Cook 5 minutes, stirring occasionally. Garnish with cilantro, if desired.

Per serving: calories 136, fat 7.7g, 48% calories from fat, cholesterol 0mg, protein 3.7g, carbohydrates 15.4g, fiber 4.0g, sugar 7.8g, sodium 56mg, diet points 3.1.

Dietary Exchanges: Milk: 0.0, Vegetable: 2.2, Fruit: 0.0, Bread: 0.3, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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