Difference between revisions of "Vegetable Curry"
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| − | [[ | + | == Ingredients == |
| + | * 2 cups [[vegetable stock|vegetable broth]] | ||
| + | * 2 tbsp [[curry powder]] | ||
| + | * 1 cup sliced [[carrot]]s | ||
| + | * 1 cup diced [[red bell pepper]] | ||
| + | * 1 cup peeled, cubed [[sweet potato]] | ||
| + | * 1 cup [[cauliflower]] florets | ||
| + | * 1 cup [[broccoli]] florets | ||
| + | * 2 tbsp chopped fresh [[mint]] | ||
| + | * 1 cup low-fat [[coconut milk]] | ||
| + | * 1 tbsp [[olive oil]] | ||
| + | * 2 medium [[onion]]s, chopped (2 cups) | ||
| + | * 2 tbsp unbleached [[all-purpose flour]] | ||
| − | + | == Procedures == | |
| + | # Peel and cut the carrots and sweet potatoes into cubes or suitably sized chunks. | ||
| + | # Cut the bell pepper, broccoli and cauliflower into suitably sized chunks chop the onions. | ||
| + | # Fry the onions in the olive oil until translucent, then add the curry powder. | ||
| + | # Add carrots and sweet potatoes and stir around until well coated. | ||
| + | # Add the rest of the vegetables and vegetable broth and cook, covered until all the veggies are tender. | ||
| + | # Add in the coconut milk and thicken with flour if necessary. | ||
| − | == | + | ==References== |
| − | + | <references/> | |
| − | + | [[Category:Indian cuisine]] | |
| − | + | [[Category:Vegetarian Recipes]] | |
| − | + | [[Category:Broccoli Recipes]] | |
| − | + | [[Category:Cauliflower Recipes]] | |
| − | + | [[Category:Coconut milk Recipes]] | |
| − | + | [[Category:Curry Recipes]] | |
| − | + | [[Category:Mint Recipes]] | |
| − | + | [[Category:Potato Recipes]] | |
| − | + | [[Category:Sweet potato Recipes]] | |
| − | [[ | + | [[Category:Broth Recipes]] |
| − | + | [[Category:Carrot Recipes]] | |
| − | + | [[Category:Red bell pepper Recipes]] | |
| − | + | [[Category:Onion Recipes]] | |
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Latest revision as of 17:16, 29 June 2012
Ingredients
- 2 cups vegetable broth
- 2 tbsp curry powder
- 1 cup sliced carrots
- 1 cup diced red bell pepper
- 1 cup peeled, cubed sweet potato
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 2 tbsp chopped fresh mint
- 1 cup low-fat coconut milk
- 1 tbsp olive oil
- 2 medium onions, chopped (2 cups)
- 2 tbsp unbleached all-purpose flour
Procedures
- Peel and cut the carrots and sweet potatoes into cubes or suitably sized chunks.
- Cut the bell pepper, broccoli and cauliflower into suitably sized chunks chop the onions.
- Fry the onions in the olive oil until translucent, then add the curry powder.
- Add carrots and sweet potatoes and stir around until well coated.
- Add the rest of the vegetables and vegetable broth and cook, covered until all the veggies are tender.
- Add in the coconut milk and thicken with flour if necessary.
