Curried Vegies
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped in food processor |
|
| 1 | x |
garlic cloves
crushed |
*
|
| 2 | teaspoons |
curry powder
semi-hot, up to 3 teaspoons if deseired |
|
| 1 | x |
mixed vegetables
(celery, carrots, tomatoes, mushrooms, etc.) |
*
|
| ½ | cup |
apple juice
up to one cup |
|
| 1 | x |
water
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
onions
chopped in food processor |
|
| 1 | x |
garlic cloves
crushed |
*
|
| 1E+1 | ml |
curry powder
semi-hot, up to 3 teaspoons if deseired |
|
| 1 | x |
mixed vegetables
(celery, carrots, tomatoes, mushrooms, etc.) |
*
|
| 118 | ml |
apple juice
up to one cup |
|
| 1 | x |
water
|
*
|
Directions
In non-stick pot, place onions and garlic, stir until lightly browned, add a little water and deglaze, add spices.
Cook about five minutes until onions are soft, adding a little more water as needed to prevent burning.
Add vegetables, apple juice, cook until vegetables are done.
