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