Curried vegies

Yield: 1 servings

Measure Ingredient
2 \N Onions, chopped in food
\N \N Processor
\N x Several cloves garlic,
\N \N Crushed
2 \N 3 teaspoons semi-hot curry
\N \N Powder (a good blend)
\N x Variety chopped vegies
\N \N (celery, carrots, green
\N \N Pepper, canned
\N \N Tomatoes, mushrooms,
\N \N Eggplant, whatevers
\N \N Available)
½ \N To 1 cup apple juice
\N x Water

In non-stick pot, place onions and garlic, stir til lightly browned, add a little water and deglaze, add spices. Cook about five minutes until onions are soft, adding a little more water as needed to prevent burning. Add vegies, apple juice, cook til vegies are done.

I never made this with generic curry powder, I don't think it would be as good.

From: maoh@... (Maureen O'Halloran) Fatfree Digest [Volume 9 Issue 6] Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV

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