Spicy Veggies Recipe

Name: Spicy Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; ¼ teaspoon black mustard seeds; 12 lb new potato; 14 lb shallot, quartered; 12 baby eggplant, cut into chunks; 14 lb fresh green beans or 14 lb frozen green beans; 14 lb fresh peas or 14 lb frozen peas; ¼ cup canned chopped tomato; 3 -4 teaspoons curry paste; 1 tablespoon fresh cilantro leaves, chopped

Servings: persons

2 tablespoons vegetable oil
¼ teaspoon black mustard seeds
12 lb new potato
14 lb shallot, quartered
12 baby eggplant, cut into chunks
14 lb fresh green beans or 14 lb frozen green beans
14 lb fresh peas or 14 lb frozen peas
¼ cup canned chopped tomato
3 -4 teaspoons curry paste
1 tablespoon fresh cilantro leaves, chopped

1
Heat the oil in a large frying pan over medium heat.
2
Saute the mustard seeds until they pop.
3
Remove from pan and set aside.
4
Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
5
Stir in the eggplant, beans, peas and tomatoes.
6
Mix in the curry paste and half the coriander.
7
Cover and simmer for 20 minutes, stirring occasionally.
8
Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.

2971

kcal

Calories

Fat

584

Carbs

142

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 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, ¼ teaspoon black mustard seeds, 12 lb new potato, 14 lb shallot, quartered, and more.

Yes, Spicy Veggies falls under the Vegetarian 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.

Spicy Veggies

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