McCartney -- Simple Vegetable Curry

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* Exported from MasterCook *

 

Simple Vegetable Curry

 

Recipe By :Linda McCartney's Home Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Linda McCartney's Home Cooking

 

Amount Measure Ingredient -- Preparation Method

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1 large onion -- sliced

2 cloves garlic -- sliced

2 tablespoons olive oil

2 tablespoons Madras curry paste -- (or to taste)

1 1/4 cups frozen green peas -- thawed

1 large potato -- scrubbed and diced

1/2 pound carrots -- sliced (about 2 cups)

1/2 pound zucchini -- diced (about 2 cups)

1/4 pound mushrooms -- sliced (about 1 1/2 cups)

 

Soften the onion and garlic gently in the oil over low heat, covered with a lid,

for 10 minutes. Stir occasionally. When they are soft, add the curry paste and

stir for a few moments, then add the prepared vegetables. Toss until they are

all well coated with the curried onion mixture. Cover tightly with a lid and

cook over very low heat until the vegetables are tender, 30-40 minutes. (This

steams the vegetables, bringing out all their flavors, and their juices are

exuded so you don't need to add stock.)

 

When they are cooked, remove from the heat and let stand until you are ready to

eat -- this dish improves with waiting. Serve with plain or fried rice, and

naan bread.

 

Vary this recipe by changing the vegetables, you can use leeks, cauliflower,

broccoli, green beans, snow peas, or corn. You can also add browned vegetarian

" steak " chunks and let them heat through in the sauce for the last 10 minutes of

cooking.

 

 

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Per Serving (excluding unknown items): 167 Calories; 7g Fat (37.2% calories from

fat); 5g Protein; 22g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 74mg

Sodium. Exchanges: 1 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0