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You are here: Home / Beans, Rice & Grains / Vegetable Curry

Vegetable Curry

February 2, 2018 by mgrc Leave a Comment

Contrasting colors and flavors make this dish as delicious as it is attractive. Peanuts are more nutritious, but cashews or almonds may be used, if preferred.

Vegetarian Card 34

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Vegetable Curry

Contrasting colors and flavors make this dish as delicious as it is attractive. Peanuts are more nutritious but cashews or almonds may be used, if preferred. 

Course Main Course
Cuisine Indian
Servings 4 servings

Ingredients

  • 1 small onion chopped
  • 1 clove garlic minced or pressed
  • 1 tart apple peeled and diced
  • 2 teaspoons curry powder
  • 2 tablespoons olive oil
  • 2 medium carrots peeled and diced
  • 1 1/3 cup yellow summer squash or zucchini diced
  • 1 2/3 cup uncooked long-grain brown rice
  • 1/2 cup raisins
  • 2 vegetarian bullion cubes
  • 2 cups water
  • 1 tablespoon lemon juice
  • 1/2 cup peanuts, almonds, or cashews optional, coarsely chopped
  • 1/2 cup frozen peas thawed

Instructions

  1. In a large saucepan, saute onion, garlic, apple, and curry powder in oil for about 5 min. 

    Add carrots, squash, and rice. Saute about 5 min. longer. 

    Add raisins, bouillon cubes, water, and lemon juice. Bring to boil. Cover and simmer, stirring occasionally, for 35 min. or until rice is tender and liquid is absorbed. 

    Stir in peas. Heat through. Sprinkle with nuts, if used. 

Recipe Notes

Good served with: Chutney, chopped green onions, shredded coconut and/or other condiments. 

For 2 servings: Half of the ingredients.

For 8 servings: Double the ingredients but only use 3 1/2 cups water

MCMLXXXII Collectors House, Inc. All Rights Reserved Printed in Norway

 

Related

Filed Under: Beans, Rice & Grains, My Great Recipes, Recipes, Vegetables Tagged With: Curry, MyGreatRecipes1981

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