Warm Curried Vegetables Recipe

Name: Warm Curried Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 1 large onion (diced); 2 garlic cloves (minced); 1 teaspoon salt; 1 teaspoon curry powder; ½ teaspoon pepper; ¼ teaspoon ground ginger; ¼ teaspoon cumin; ⅛ teaspoon cayenne pepper; 2 bay leaves; 2 carrots; 12 lb fresh green beans; 1 green pepper; 1 sweet red pepper; 12 small cauliflower; 12 head broccoli; 12 butternut squash (cubed); 12-1 cup water

Servings: persons

2 tablespoons canola oil
1 large onion (diced)
2 garlic cloves (minced)
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon pepper
¼ teaspoon ground ginger
¼ teaspoon cumin
⅛ teaspoon cayenne pepper
2 bay leaves
2 carrots
12 lb fresh green beans
1 green pepper
1 sweet red pepper
12 small cauliflower
12 head broccoli
12 butternut squash (cubed)
12-1 cup water

1
In a large covered dutch oven on the stovetop, heat oil over medium heat.
2
Saute onion and garlic for 2 minutes.
3
Add ground ginger, cumin, curry powder and fry the spices for 2 minutes.
4
Add vegetables, cut into pieces; add water.
5
(I usually cook this recipe in a pressure cooker.
6
After all ingredients have been added to the pot, I add 1/2 cup water and pressure cook for 15 to 17 minutes.
7
If using a heavy saucepan, covered, use 1 cup of water, stirring occasionally, seeing the vegetables are cooking evenly.
8
Cook until tender but not soft.
9
).
10
Season with bay leaves, salt and pepper.
11
Mix well; tossing vegetables.
12
Cover, reduce heat and cook until tender, approximately 15- 17 minutes.

3622

kcal

Calories

251

Fat

302

Carbs

110

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 18 ingredients. The key ingredients include: 2 tablespoons canola oil, 1 large onion (diced), 2 garlic cloves (minced), 1 teaspoon salt, and more.

Yes, Warm Curried Vegetables falls under the General 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.

Warm Curried Vegetables

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