Curried Veggies Recipe

Name: Curried Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large potatoes; 1 onion, sliced; 4 tablespoons butter; 2 cups vegetable broth; 1 small zucchini, sliced thinly; 1 cup green peas (drain liquid from a can); 1 cup cooked great northern bean (drain liquid from can); 12 cucumber, peeled and sliced; 12 lemon, juice of (2 Tablespoons, fresh is best); 1 tablespoon curry powder; 2 tablespoons flour

Servings: persons

3 large potatoes
1 onion, sliced
4 tablespoons butter
2 cups vegetable broth
1 small zucchini, sliced thinly
1 cup green peas (drain liquid from a can)
1 cup cooked great northern bean (drain liquid from can)
12 cucumber, peeled and sliced
12 lemon, juice of (2 Tablespoons, fresh is best)
1 tablespoon curry powder
2 tablespoons flour

1
Peel potatoes.
2
Cut potato in half width wise and then slice length wise to make long strips
3
Melt 2 tablespoons butter in a large skillet, add potatoes and onions and fry over medium-high heat until vegetables are tender.
4
Add broth, zucchini, peas, beans, cucumber, lemon juice and curry powder to skillet.
5
Simmer until vegetables are tender, if most of the liquid has evaporated, you can add more broth or water.
6
You don't want to much liquid, but just enough to simmer veggies.
7
While vegetables are simmering, melt remaining 2 tablespoons butter in a small saucepan.
8
Add flour, mix well and simmer on low until mixture is browned (Don't let it burn)
9
When vegetables are tender, add flour and butter mixture to skillet.
10
Stir in well and continue to simmer until mixture thickens, about 5 minutes.
11
Season with salt and pepper if desired.

389

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 large potatoes, 1 onion, sliced, 4 tablespoons butter, 2 cups vegetable broth, and more.

Yes, Curried Veggies falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Veggies

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