Recipe courtesy of Curtis Aikens

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.

My Private Notes

Name: Vegetable Curry
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Cuisine: asian
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

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