Quick & Easy Vegetable Curry
It is an quick and easy curry recipe, we love it.
Yield
4 servingsPrep
8 minCook
25 minReady
35 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 2 ½ | tablespoons |
curry powder
|
|
| 2 | tablespoons |
tomato paste
|
|
| 14.5 | ounces |
tomatoes, canned
diced, 1 can |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 10 | ounces |
mixed vegetables
frozen, 1 package |
|
| 1 ½ | cups |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | tablespoons |
cilantro
freshly chopped, or parsley or other herbs |
|
| 1 | each |
potatoes
cubed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | cloves |
garlic
crushed |
|
| 38 | ml |
curry powder
|
|
| 3E+1 | ml |
tomato paste
|
|
| 419.1 | ml/g |
tomatoes, canned
diced, 1 can |
|
| 1 | each |
vegetable stock cubes
|
*
|
| 289 | ml/g |
mixed vegetables
frozen, 1 package |
|
| 355 | ml |
water
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 3E+1 | ml |
cilantro
freshly chopped, or parsley or other herbs |
|
| 1 | each |
potatoes
cubed |
|
Directions
In a large saucepan over medium-high, heat oil and sauté onion, and garlic until golden.
Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, cubed potato, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste.
Cook approximately 30 minutes until vegetables are well done (not crunchy).
Sprinkle with fresh cilantro prior to serving.
