Recipe courtesy of Curtis Aikens
Vegetable Curry
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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.
Get the Recipe
Perfect Cranberry Sauce
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Now Playing
Perfect Cranberry Sauce 00:33
This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.
Get the Recipe
Now Playing
Sticky Pecan Pull-Apart Bread 00:37
This simple dessert is a crowd pleaser that only uses a few ingredients.
Get the recipe
Now Playing
Sheet Pan Thanksgiving Sides 01:22
All of turkey's favorite sidekicks bake together on one sheet pan.
Get the Recipe
Now Playing
Turkey Bread 00:58
This bread makes for an awesome centerpiece at any Thanksgiving table.
Get the Recipe
Now Playing
Ree's Perfect Pot Roast 04:14
Lots of trial and error went into the recipe for Ree's Perfect Pot Roast.
Get the recipe
Now Playing
Giant Peanut Butter Cookie 00:59
Win the next cookie swap with this gigantic cookie-cake.
Get the Recipe
