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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Vegetable Curry Recipe

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This recipe for Vegetable Curry is from Cooking For A Cure 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tbsp. vegetable oil
2 medium onions, chopped
2 cloves of garlic, finely chopped
2 1/2 tbsp. curry powder
1 tsp. turmeric powder
1 tsp. whole cumin seeds
1 c. tomatoes, chopped
1 medium head of cabbage
3 medium carrots, diced
4-5 small potatoes, cut into 3/4 inch pieces
3 cups of green beans

NOTE: You can use any vegetable you would like - eggplant, zucchini, peas, or squash. As long as you have 5 to 6 cups of vegetables.
Directions:
Directions:
In a 3 to 4 quart pan heat oil and saute onions and garlic for about 4 to 5 minutes. Add curry powder, turmeric, and cumin seeds and continue frying the mixture for 3 to 4 minutes. Add tomatoes and cook until you have a thin sauce. Add vegetables and stir well until all is covered by sauce. Add 1 tsp. of salt and reduce heat. Simmer for 30 to 45 minutes. Add water as needed to keep the level around 2/3 depth on the vegetables. Makes 5 to 6 servings.

 

 

 

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