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 chopped
- 3 celery stalks, chopped
- 1/2 cup lemon juice
- serve with rice
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. yield : 6 servings
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By cliffspab
on December 14, 2012
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I have one complaint, too much lemon juice. The lemon juice is over powering. I like sour tastes but this did not work. Go with a fraction of the lemon juice and you'll be okay. Other than that this recipe has a lot of potential.
By asyiadancing_12...
Raleigh, 73
on June 05, 2012
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Tasty, light and fresh but I like my curries to show off the flavor of their spices in addition to highlighting the vegetables, so I added extra curry, hot crushed chili peppers and basil. Overall, it was good and a great way to make a lot of vegetables for dinner but it's more of a base to work from then a stand alone recipe.
By cquinlan10_588373
Fairfield, CA
on August 12, 2004
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Reduce the amount of lemon and this is a winner.
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