curried vegetables
- Categories
- Curries
- Vegetables
- Fatfree
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 large | Yellow onion; chopped |
| 2 | Garlic cloves; crushed |
| 1 cup | Water |
| 2 | Carrot; scrubbed & sliced |
| 1 large | Green pepper |
| 1 | Celery stalk; sliced |
| 1 tablespoon | Curry powder |
| 1 teaspoon | Coriander; ground |
| 1 teaspoon | Turmeric |
| 1 teaspoon | Ground cumin |
| ¼ teaspoon | Dry mustard |
| ¼ teaspoon | Red pepper flakes; crushed |
| 2 larges | Potato; peeled & chunked |
| 3 cups | Water |
| 2 cups | Cauliflower flowerets |
| 8 | Fresh mushrooms; cleaned & s |
| ½ cup | Frozen peas |
Preparation Time: 1:10 Delicious served over brown rice or baked potatoes, or rolled up in a whole wheat tortilla.
Saute the onion and garlic in the 1 cup water until transluent. Add the carrots, green pepper, and celery. Add the seasonings and cook and stir about 10 minutes, adding more water if necessary to keep from sticking. Add the potatoes and the 3 cups water. Cover and cook for 15 minutes. Add the cauliflower and cook 15 minutes more. Add the mushrooms and peas and cook 10 minutes longer.
From the recipe files of Sue Smith, SueSmith9@.... Posted by KevinVegan to AOL. D/L April 16, 1995. Formatted using MMCONV 1⅘.
1⅘á
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