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Curried Vegetables

Western.Chefs's picture
You will definitely thank me for sharing this Curried Vegetables recipe. This Curried Vegetables recipe is truly a good one. Do give a try! This is one of my favorite curry's.
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  Green beans 1 Pound, each cut into half
  Eggplant 1 Small, cut into 1 1/2 inch chunks
  Salad oil 7 Tablespoon
  Onions 3 Medium, quartered
  Green peppers 2 Medium, cut into 1/2 inch wide strips
  Carrots 2 Large, thinly sliced
  Curry powder 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Tomatoes 2 Medium, cut into wedges

1. In 5-quart Dutch oven or saucepot over high heat, in 1 inch boiling water, heat green beans to boiling. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally, or until beans are tender-crisp. With slotted spoon, remove beans from Dutch oven to large bowl; discard water.
2. In same Dutch oven over medium-high heat, in 1/4 cup hot salad oil, cook eggplant, stirring frequently, until tender and browned on all sides; remove eggplant to bowl with beans.
3. In 3 more tablespoons hot salad oil, cook onions, green peppers, and carrots until tender-crisp, stirring frequently. Stir in curry powder; cook 1 minute. Return beans and eggplant to Dutch oven; stir in salt and 1 1/2 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 minutes to blend flavors. Add tomatoes; heat through. Serve vegetables warm, or cover and refrigerate to serve cold later.

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Curried Vegetables Recipe