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Curried Vegetables
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By Kylie Ardill
Posted July 23rd, 2007
FabulousFoods.com Recommends: Vegetables, by The Culinary Institute of America, (2007, Lebhar-Friedman Books)
Vegetables
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Servings: 8
Author Notes: Here's a wonderful vegetable main course given to us by our Australian friend Kylie Ardill.
Ingredients: 2 cups vegetable or chicken stock
1 clove garlic, crushed
1 teaspoon turmeric
3/4 teaspoon chilli powder
1/2 teaspoon ground ginger
1 teaspoon coriander
1/2 cup carrot strips
1/2 cup celery chunks
1/2 cup zucchini strips
1/2 cup green beans
1/2 cup cauliflower pieces
1/2 cup red and green pepper strips,
1/2 cup sliced mushrooms
1 can (15 ounces) peeled tomatoes
1/2 cup chopped shallots
Instructions: Bring stock and spices to a boil in a saucepan, then lower heat and add vegetables. Simmer until vegetables are just tender, then add tomatoes and shallots. Stir until heated through. Serve with rice, or noodles.


 

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