Vegetable Curry

Recipe Courtesy of Curtis Aikens

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 2 Reviews
Total Time:
45 min
Prep
15 min
Cook
30 min
Yield:
--
Level:
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Ingredients

  • 2 tablespoons vegetable oil
  • 1 large onion, chopped
  • 1 teaspoon curry powder
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 2 bay leaves
  • 2 medium carrots, chopped
  • 1/2 cup sliced snow peas or sugar snap peas
  • 1/2 pound green beans, sliced into 1-inch pieces
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1/2 pound broccoli florets, cut into 1/4-inch pieces
  • 1/2 pound zucchini
  • 3 celery stalks, chopped
  • 1/2 cup lemon juice

Directions

In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice.

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Newest Ratings and Reviews

Read all 2 reviews

  • on August 16, 2008

    Flag

    Maybe the recipe has a typo?? I used 1 Tbsp of lemon juice (after reading the other review and we really enjoyed it. Typo or not, reduce lemon and enjoy!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on March 11, 2008

    Flag

    It tasted like lemon. You couldn't even taste the seasoning or the fresh vegetables. Just all the lemon juice it called for.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

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