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Name: Simple Vegetable Curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Madras curry paste OR to taste; 1 lg Potato scrubbed and diced; 2 tb olive oil; 2 cloves garlic sliced; 1/2 lb Zucchini diced; 1 1/4 c Frozen green peas thawed; 1/4 lb Mushrooms sliced; 1/2 lb Carrots sliced; 1 lg Onion sliced

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INGREDIENTS

2 tb Madras curry paste ; OR to taste
1 lg Potato ; scrubbed and diced
2 tb olive oil
2 cloves garlic ; sliced
1/2 lb Zucchini ; diced
1 1/4 c Frozen green peas ; thawed
1/4 lb Mushrooms ; sliced
1/2 lb Carrots ; sliced
1 lg Onion ; sliced

Servings

INSTRUCTIONS

Soften the onion and garlic gently in the oil over low heat, covered with a lid, for 10 minutes. Stir occasionally. When they are soft, add the curry paste and stir for a few moments, then add the prepared vegetables. Toss until they are all well coated with the curried onion mixture. Cover tightly with a lid and cook over very low heat until the vegetables are tender, 30-40 minutes. (This steams the vegetables, bringing out all their flavors, and their juices are exuded so you dont need to add stock.) When they are cooked, remove from the heat and let stand until you are ready to eat -- this dish improves with waiting. Serve with plain or fried rice, and naan bread. Vary this recipe by changing the vegetables, you can use leeks, cauliflower, broccoli, green beans, snow peas, or corn. You can also add browned vegetarian "steak" chunks and let them heat through in the sauce for the last 10 minutes of cooking. Recipe by: Linda McCartney

NOTES

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Simple Vegetable Curry

2 tb Madras curry paste OR to taste
1 lg Potato scrubbed and diced
2 tb olive oil
2 cloves garlic sliced
1/2 lb Zucchini diced
1 1/4 c Frozen green peas thawed
1/4 lb Mushrooms sliced
1/2 lb Carrots sliced
1 lg Onion sliced

Soften the onion and garlic gently in the oil over low heat, covered with a  lid, for 10 minutes. Stir occasionally. When they are soft, add the curry  paste and stir for a few moments, then add the prepared vegetables. Toss  until they are all well coated with the curried onion mixture. Cover  tightly with a lid and cook over very low heat until the vegetables are  tender, 30-40 minutes. (This steams the vegetables, bringing out all their  flavors, and their juices are exuded so you dont need to add stock.)    When they are cooked, remove from the heat and let stand until you are  ready to eat -- this dish improves with waiting. Serve with plain or fried  rice, and naan bread.    Vary this recipe by changing the vegetables, you can use leeks,  cauliflower, broccoli, green beans, snow peas, or corn. You can also add  browned vegetarian "steak" chunks and let them heat through in the sauce  for the last 10 minutes of cooking.    Recipe by: Linda McCartney

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Nutrition

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Serving Size: 1 Serving (305g)
Recipe Makes: 4

Calories: 171
Calories from Fat: 20 (12%)

Amt Per Serving		% DV

	Total Fat 2.2g	3 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 98.1mg		3 %
Potassium 950mg		25 %
Total Carbohydrate 33.3g		10 %
	Dietary Fiber 6.8g	27 %
	Sugars, other 26.5g
Protein 6.3g		9 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 171

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INGREDIENTS

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NOTES

Nutrition

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Simple Vegetable Curry

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