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Curried Vegetables

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Ingredients
  Carrots 6 Medium
  Celery stalks 4
  Zucchini 4 Small
  Cauliflower head 1 Small
  Vegetable oil 2 Tablespoon
  Onion 2 Tablespoon, chopped
  Flour 2 Tablespoon
  Garlic 1 Clove (5 gm), peeled and crushed
  Dried apricots 2 (Chopped Finely)
  Chicken stock 3 1⁄2 Cup (56 tbs)
  Raisins 1⁄3 Cup (5.33 tbs)
  Lime juice 1 Tablespoon
  Cooked rice 3 1⁄2 Cup (56 tbs)
  Parsley sprigs 1 Cup (16 tbs), chopped
  Curry powder 3 Tablespoon
Directions

GETTING READY
1.Rinse vegetables under cold running water.
2.Peel the carrots and make 1 inch pieces of it.
3.Pare the celery using vegetable peeler and cut pieces of size equal to carrot.
4.Remove the ends of zucchini and cut them in length.
5.Make bit size pieces of cauliflower.

MAKING
6.Take 1 quart of water, add 1 tablespoon salt to it and boil.
7.Put the carrots in boiling water and cook for 4-5 minutes.
8.Once done, strain.
9.Cook celery in water for 3-4 minutes and drain.
10.Cook cauliflower in boiling water for 4-5 minutes and once done, drain.
11.Put the vegetables in a pan with lid and refrigerate.
12.Meanwhile, take a heavy saucepan, put onions in it and cook for few minutes by stirring.
13.Add curry powder and flour to it and cook for 2 minutes.
14.Put garlic and apricots in the pan.
15.Turn the flame off and add stock to the pan.
16.Put the pan on low flame and cook by stirring.
17.Add raisins to the mixture and refrigerate after covering.
18.Heat the curry sauce and put zucchini to it.
19.Let the vegetable cook for 3-4 minutes.
20.Put the other vegetables and cook for 6-7 minutes.

FINALIZING
21.Put lime juice before serving.

SERVING
22.Serve the curried vegetables garnished with chopped parsley. along with rice

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Dry Curry
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
6

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