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Vegetable Curry Recipe

  • 6servings
  • 10minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B3, B6, H
MineralsCopper, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2-3 t curry powder

  2. 1 16oz can sliced potatoes , drained

  3. 1 16oz bag frozen broccoli / cauliflower /carrot mix

  4. 1 15oz can chick-peas ( garbanzo beans ), drained

  5. 1 14oz can stewed tomatoes

  6. 1 14oz can vegetable broth

  7. 2 Tb cornstarch

Instructions Jump to Ingredients ↑

  1. Stir curry powder in large skillet over high heat until fragrant, about 30 sec (NOTE: mine wanted to stick to the bottom of the pan)

  2. Stir in potatoes, vegetables, chick-peas and tomatoes; bring to boil. Reduce heat to medium-high; cover and cook 8 min.

  3. Blend broth with cornstarch; stir into vegetables. Cook until thickened.

  4. Serve with white or brown rice.

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