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QUICK CURRY VEGETABLES Recipe

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This recipe for QUICK CURRY VEGETABLES, by , is from The Gordon/Schorr Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Schorr
Added: Friday, November 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 t olive oil
1 Lg onion (about 1 1/2 c)
1 13.5 oz can coconut milk
1 c low sodium veg broth
3 T tomato paste
3 T mild curry powder
3 med-sized red-skinned potatoes, cut into chunks
1 9 oz pkg frozen cut green beans
1 sm cauliflower, cut into sm florets (appr. 4 c)
1/2 c frozen green peas
1/4 c chopped cilantro or other herb
1-2 T fresh lime juice

Directions:
Directions:
1. Heat oil in large saucepan over med-high heat. Add onion and cook until lightly browned.

2. Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil. Add potatoes, reduce heat to medium, cover and cook 15 min, or until potatoes are firm but almost done.

3. Stir in green beans and cauliflower. Cover, and cook 5 min. more, or until vegs are tender. Remove from heat. Stir in peas, herb and lime juice. Season to taste w/ s & p. Serve with basmati rice or brown jasmine.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
This is quite delicious, even for a non-vegetarian. I made this for my friend and I, and we ate it two nights in a row with a little bit of leftovers. yummy!

 

 

 

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