Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/1507/Curried_Vegetable_Medley
Curried Vegetable Medley
Customer Rating:
1 Ratings 1 Comment
Yield: Makes 3 1/2 cups or 6 servings
Ingredients
| 2 | tablespoons | salad oil | |
|
|
|||
| 2 | cups | fresh cauliflowerets | |
|
|
|||
| 1 | cup | fresh green beans cut into 1-inch pieces | |
|
|
|||
| 1/2 | cup | sliced fresh mushrooms | |
|
|
|||
| 1/2 | cup | diagonally sliced fresh carrots | |
|
|
|||
| 1 | medium clove garlic, minced | ||
|
|
|||
| 1 | teaspoon | curry powder | |
|
|
|||
| 1/4 | teaspoon | ground cumin seed | |
|
|
|||
| 2 | cans | (6 ounces each) Low Sodium V-8 Vegetable Juice | |
|
|
|||
| 2 | tablespoons | chopped parsley | |
|
|
|||
| 1 | tablespoon | cornstarch | |
|
|
|||
| 2 | tablespoons | toasted slivered almonds (optional) | |
|
|
|||
Directions:
1. In 10-inch skillet over medium heat, in hot oil, cook vegetables with garlic, curry and cumin, stirring quickly and frequently until vegetables are tender-crisp.
2. Stir in and V-8, parsley, and cornstarch. Cook, stirring until thickened. Garnish with almonds.
Please note that some ingredients and brands may not be available in every store.
Selma IGA Recipes
https://selma.iga.com/Recipes/Detail/1507/Curried_Vegetable_Medley
Customer Comments
Evelyn O Butler, Mo
“What a great way to liven up your vegetables. This recipe is really good.”
Add a Comment Login