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Cold Curried Succotash

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Ingredients
  Canned whole kernel corn 2 Cup (32 tbs)
  Canned baby lima beans 12 Ounce, frozen (1 Can)
  Chopped onion 1⁄2 Cup (8 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Diced pimiento 1⁄4 Cup (4 tbs)
  Brown sugar 1⁄2 Cup (8 tbs)
  Cinnamon 3 Inch, roughly cut
  Curry powder 1 Tablespoon
  Cinnamon stick 3 Inch, roughly cut into pieces
  Whole cloves 1 Teaspoon
  Celery seed 1 Teaspoon
  Cider vinegar 1 Cup (16 tbs)
Directions

GETTING READY
1) Cook the frozen baby lima beans as per packet instructions, drain and set aside 1/2 cup of the the liquid.
2) In a large bowl, mix together onion, celery, green pepper, corn, lima beans and pimiento.

MAKING
3) In a saucepan, bring to boil 1/2 of the reserved liquid, brown sugar, curry powder, cinnamon, cloves, celery seed, salt and vinegar.
4) Allow the mixture to cook on low flame for 10 minutes, stirring continously.
5) Pour the curried sauce over the bowl of raw vegetables.
6) Allow to cool down before placing in the refrigerator overnight to chill.

SERVING
7) Tranfer the Cold Curried Succotash onto a serving bowl.
8) Serve as a main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Curried
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Vinegar
Interest: 
Healthy
Preparation Time: 
120 Minutes
Cook Time: 
15 Minutes
Ready In: 
135 Minutes
Servings: 
6

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