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Vegetable Curry

  • 4servings

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsCellulose
VitaminsH
MineralsCopper, Natrium, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 can(s) (15- to 19-ounce)

  2. kidney beans

  3. 4 1/4 cup(s) water

  4. 1 package(s) (12-ounce)

  5. fresh broccoli/cauliflower-floret mix

  6. 1 teaspoon(s) curry powder

  7. 1/4 cup(s) chutney

  8. 1 1/2 teaspoon(s) grated peeled fresh ginger

  9. 1/4 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat 4 cups of water to boiling. Add vegetable mix and cook 4 minutes or just until tender. Drain in colander. Dry saucepan. In same pan, toast curry powder on medium for 30 seconds. Stir in beans, chutney, remaining water, ginger, and salt. Cook for 2 minutes. Stir in broccoli mix. Spoon over rice.

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