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Curried Vegetable Platter Recipe

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    Source: www.allindiarecipes.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, H, C, E, P
    MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 lb. green beans

    2. 3 lg. yellow squash

    3. 3 lg. cucumbers (do not peel)

    4. 3 lg. red peppers

    5. 3 lg. green peppers

    6. 1/4 c. peanut or vegetable oil

    7. 1 med. onion, chopped (1/2 c.)

    8. 1 clove garlic, minced

    9. 1 tbsp. curry powder (can use less)

    10. 1 can (16 oz.) pineapple chunks in natural liquid

    11. 1 tsp. salt

    Instructions Jump to Ingredients ↑

    1. Trim green beans and cut into 2 inch pieces. Trim yellow squash and slice; trim cucumbers and slice. Halve, seed and cut red and green peppers into cubes. Pack vegetables in plastic bags and refrigerate until ready to stir fry.

    2. Heat oil in a large kettle or wok, stir fry each vegetable for 3 minutes. Remove with a slotted spoon. Saute onion and garlic in oil until soft; stir in curry powder and cook 2 minutes. Add pineapple chunks and liquid and salt and bring to boiling. Return vegetables to kettle and return to boiling. Lower temperature; cover pan. Cook 10 minutes, or until crispy tender.

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