Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1507/Curried_Vegetable_Medley
Curried Vegetable Medley
Customer Rating:
3.5
1 Ratings
1
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.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/1507/Curried_Vegetable_Medley