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Spicy Vegetables

Healthycooking's picture
Ingredients
  Canola oil 3 Tablespoon
  Onions 2 , sliced
  Garlic 2 Clove (10 gm), finely chopped
  Carrots 2 , diced
  Ground cumin 1⁄4 Teaspoon
  Nutmeg 1 Pinch
  Ground ginger 1 Pinch
  Hot red pepper flakes 1 Pinch
  Parsnips 2 , diced
  Reduced sodium tomato juice 2 Cup (32 tbs)
  Zucchini 1 , sliced
  Yellow squash 1 , sliced
  Canned chickpeas 1 Can (10 oz), drained, rinsed
  Dark raisins 1⁄2 Cup (8 tbs)
  Pepper 1⁄8 Teaspoon
Directions

MAKING
1. In a skillet, heat oil, add onions, garlic and sauté until soft and slightly browned, add in carrots and sauté until soft.
2. Now, add cumin, nutmeg, ginger, red pepper flakes and cook another 3 minutes, add parsnips, tomato juice, cover and simmer for 12 minutes until vegetables are cooked.
3. Add zucchini, yellow squash and chick peas and simmer again for another 20 minutes till vegetables are cooked.

SERVING
4. Stir in raisin and peppers.
5. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Saute
Dish: 
Dry Curry
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes
Servings: 
2

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