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Spicy Vegetable Curry

  • 6servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 tablespoon oil

  3. 2 large clov garlic -- minced

  4. 1 jalapeno chile --

  5. -- desired), minced

  6. 2 small onions -- chopped

  7. 1 large carrot -- chopped

  8. 1 granny smith apple -- peeled and chopped

  9. 3 teaspoons curry powder -- madras preferred

  10. -- (to 5 tsp)

  11. 1/4 cup tomato paste

  12. 2 cups cider

  13. 2 cups vegetable bouillon

  14. 1 teaspoon salt

  15. freshly ground pepper

  16. 2 16 oz bags frozen mixed vegetables --

  17. cauliflower and carrots)

  18. (cooked according to instructions) --

  19. well drained

Instructions Jump to Ingredients ↑

  1. Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, jalapeno, onions, carrot and apple. Cook until onions are tender, about 4 minutes. Add curry powder, tomato paste, cider, bouillon, salt and pepper to taste. Stir to combine. Simmer, uncovered, until thickened, about 12 minutes, stirring occasionally.

  2. Can be made 2 days ahead to this point and refrigerated, or frozen as long as 3 months.

  3. To serve, combine sauce and vegetables and heat through.

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