Recipe

Vegetable Curry Recipe

	Skinnychef / All my dishes 3 weeks, 2 days ago Although I hear that true Indian dishes do not use curry powder, this is yummy comfort food. Or if you're like me, add a bit of hot sauce! From a vegetarian cook book I found at Goodwill. Prep:5m Cook:10m Servings:6	Skinnychef
	indian curry vegetables comfort

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Ingredients

2-3 t curry powder

1 16oz can sliced potatoes, drained

1 16oz bag frozen broccoli/cauliflower/carrot mix

1 15oz can chick-peas (garbanzo beans), drained

1 14oz can stewed tomatoes

1 14oz can vegetable broth

2 Tb cornstarch

Directions

Stir curry powder in large skillet over high heat until fragrant, about 30 sec (NOTE: mine wanted to stick to the bottom of the pan)

Stir in potatoes, vegetables, chick-peas and tomatoes; bring to boil. Reduce heat to medium-high; cover and cook 8 min.

Blend broth with cornstarch; stir into vegetables. Cook until thickened.

Serve with white or brown rice.

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