Vegetable Curry (Curtis Aikens2) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 1 |
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Ingredients:
2 tablespoons vegetable oil |
1 large onion, chopped |
1 teaspoon curry powder |
1/2 teaspoon pepper |
1 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cumin |
2 bay leaves |
2 medium carrots, chopped |
1/2 cup sliced snow peas or sugar snap peas |
1/2 pound green beans, sliced into 1-inch pieces |
1 red bell pepper, chopped |
1 yellow bell pepper, chopped |
1/2 pound broccoli florets, cut into 1/4-inch pieces |
1/2 pound zucchini |
3 celery stalks, chopped |
1/2 cup lemon juice |
Directions:
1. In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice.
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