Ashville IGA Recipes
https://ashville.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 | |
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| 2 | cups | fresh cauliflowerets | |
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| 1 | cup | fresh green beans cut into 1-inch pieces | |
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| 1/2 | cup | sliced fresh mushrooms | |
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| 1/2 | cup | diagonally sliced fresh carrots | |
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| 1 | medium clove garlic, minced | ||
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| 1 | teaspoon | curry powder | |
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| 1/4 | teaspoon | ground cumin seed | |
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| 2 | cans | (6 ounces each) Low Sodium V-8 Vegetable Juice | |
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| 2 | tablespoons | chopped parsley | |
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| 1 | tablespoon | cornstarch | |
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| 2 | tablespoons | toasted slivered almonds (optional) | |
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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.
Ashville IGA Recipes
https://ashville.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.”
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