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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By Chef #1233465
Frederick, MD
on August 16, 2008
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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!
By ANW2008
Wichita, KS
on March 11, 2008
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It tasted like lemon. You couldn't even taste the seasoning or the fresh vegetables. Just all the lemon juice it called for.
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