Vegetable Curry
17 ingredients
8 steps
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 teaspoon curry powder
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cumin
- 2 bay leaves
- 2 medium carrots, chopped
- 1/2 cup sliced snow peas or sugar snap peas
- 1/2 pound green beans, sliced into 1-inch pieces
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1/2 pound broccoli florets, cut into 1/4-inch pieces
- 1/2 pound zucchini
- 3 celery stalks, chopped
- 1/2 cup lemon juice
Directions
-
1In large, nonstick skillet, add oil and heat over medium heat to high heat.
-
2Add onions and saute until soft, about 3 minutes.
-
3Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute.
-
4Add the bay leaves and the vegetables.
-
5Cover with the juice and bring to a boil.
-
6Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes.
-
7Remove cover and continue cooking a few more minutes to remove some of the liquid.
-
8Remove bay leaves before serving with rice.
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