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Nutrition Facts
Serving Size 1 (316g) Recipe makes 4 servings The following items or measurements are not included below: vegetable bouillon cubes
Calories 139
Calories from Fat 41		(29%)
Amount Per Serving		%DV
	Total Fat 4.6g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 328mg		13%
Potassium 611mg		17%
Total Carbohydrate 24.1g		8%
	Dietary Fiber 6.7g	26%
	Sugars 6.1g
Protein 4.6g		9%
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Quick and Easy Curried Veggies

Recipe #86604 | 45 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Liwl
Mar 15, 2004

Another of my favorite Indian recipes. The flavors are incredible and it makes the whole kitchen smell like India.

SERVES 4 -6 (change servings and units)

Ingredients

1 tablespoon olive oil
1 onion, chopped
2 cloves crushed garlic
2 1/2 tablespoons curry powder
2 tablespoons tomato paste
1 (14 1/2 ounce) can diced tomatoes
1 vegetable bouillon cube
1 (10 ounce) package frozen mixed vegetables
1 1/2 cups water
salt and pepper
2 tablespoons chopped fresh cilantro (optional)

Directions

1
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden.
2
Stir in curry powder and tomato paste, cook 2 to 3 minutes.
3
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste.
4
Cook approximately 30 minutes until vegetables are well done (not crunchy).
5
Sprinkle with fresh cilantro prior to serving.

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Featured Reviews for This Recipe

From: Charishma Ramchandani

On Jul 4, 2004

I made this for my dad for dinner tonight. I used 1 very large tomato instead of 1 3/4 cups of chopped tomatoes. I substituted the pepper with 1/4 tsp. red chilli powder. As for the curry powder, I used Madras curry powder. In addition to the above ingredients, I also used 1/4 tsp. of corriander powder. As for the salt, I used 1 tsp. of salt. At first I thought that since I'm using a cube of Maggi vegetable broth with onions, I wouldn't have to add salt separately{since the cube already contains salt}. But, I was wrong when I did the taste test while this was cooking. I did need to add a tsp. of salt and that made the taste wonderful! I allowed this to cook for a good 35 minutes on simmer so as to let the gravy thicken. This was very nice when served over yellow cumin rice I'd prepared in the morning and some plain yogurt on the side. Thanks alot for posting! This will be a regular on our table. Editing to add: This tasted much much better the next afternoon and we had it again! Thank YOU