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Vegetable Curry

New.Wife's picture
Ingredients
  Diced mixed vegetables 3⁄4 Pint (carrot, onion, turnip, cauliflower, celery, beans, peas, baked beans, etc)
  Patna rice 3 Ounce
  Parsley 2 Tablespoon
Directions

GETTING READY
1. Wash, clean and cut the vegetables into a 1/4 inch dice. Have enough to fill a 1 pint dish.

MAKING
2. Heat a saucepan, add water and curry sauce. Mix and let it come to a boil.
3. Put in cut vegetables to curry sauce, and simmer for 30 to 45 minutes. Make sure that you add root vegetables first, and later any vegetables such as peas which cook more quickly.)
4. Meanwhile, cook and dry the Patna rice.

SERVING
5. Serve the curried vegetables in a serving bowl. Arrange the boiled rice in a border around the bowl, sprinkle with parsley.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
90 Minutes
Servings: 
4

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 140 Calories from Fat 2

% Daily Value*

Total Fat 0.2 g0.31%

Saturated Fat 0.05 g0.24%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 25.3 mg1.1%

Total Carbohydrates 30 g9.8%

Dietary Fiber 2.5 g10.1%

Sugars 4.1 g

Protein 4 g7.5%

Vitamin A 37.7% Vitamin C 21.6%

Calcium 3.6% Iron 3.5%

*Based on a 2000 Calorie diet

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Vegetable Curry Recipe