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Vegetable Curry Recipe

Yields1 ServingPrep Time20 minsCook Time10 minsTotal Time30 mins

A vegetable curry is a dish made with a variety of vegetables and spices. The vegetables are usually cooked in a curry sauce, which can be made with a variety of different ingredients such as coconut milk, tomatoes, and onions.

 ½ tb OLIVE OIL
 1 ea BAY LEAVES
 1 ea SMALL ONION, COARSE CHOPPED
 ¼ lb CARROTS, SLICED 1/4 THICK
 ¼ lb BROCCOLI
 ¼ lb GREEN BEANS, CUT 2 LONG
 ½ ts CURRY POWDER
 ½ ea RED OR GREEN PEPPER, CUT 1
  ts CUMMIN
 ¼ lb CAULIFLOWERETS
 ¼ ts BLACK PEPPER
 ¼ lb BANANA OR BUTTERNUT SQUASH
  ts GROUND GINGER
 ¼ lb THIN SKINNED POTATOES
  ts RED PEPPER (CAYENNE)
  c WATER
1

CUT UNSKINNED , WASHED POTATOES INTO 1 CHUNKS.

2

CUT PEELED SQUASH INTO 1PIECES.

3

CUT CLEANED, SEEDED PEPPER INTO 1 PIECES.

4

HEAT OIL IN A 3 QUART PAN.

5

ADD ONION AND COOK FOR 10 MINUTES OR UNTIL ONIONIS TENDER.

6

MEANWHILE, CUT STALKS FROM BROCCOLI: PEEL STALKS AND CUT INTO1/2 THICK SLICES.

7

SEPARATE FLOWERETS.

8

SET ASIDE FOR LATER.

9

TO THE ONION, ADD CURRY POWDER, CUMIN, BLACK PEPPER, GINGER AND RED PEPPER.

10

COOK FOR 1 MINUTE.

11

ADD ALL VEGETABLES, COVER PAN AND BRING TO A BOIL.

12

REDUCE HEAT AND SIMMER FOR ABOUT 20 MINUTES OR UNTIL VEGETABLES ARETENDER.

13

UNCOVER PAN AND INCREASE HEAT TO HIGH.

14

COOK UNTIL SAUCE THICKENS.

15

REMOVE FROM HEAT.

16

TAKE BAY LEAVES OUT BEFORE SERVING.

17

PER SERVING: 100 CALORIES, 19% FAT, 69% CARBOHYDRATE, 12% PROTEINNOTE: SERVE WITH WARMED POCKET BREADS AND YOUR FAVORITE CONDIMENTS .