Ingredients for Quick And Easy Curried Veggies
- Olive Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons curry powder
- 1 tablespoon tomato paste
- Diced Tomatoes
- 1 vegetable bouillon cube
- Frozen Mixed Vegetables
- 1 cup water
- Salt And Pepper
- 2 tablespoons fresh cilantro, chopped
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How to Make Quick And Easy Curried Veggies
- Heat 1 tablespoon of vegetable oil in a large saucepan over medium-high heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and sauté until golden brown (about 5 minutes).
- Stir in 2 tablespoons of curry powder and 1 tablespoon of tomato paste. Cook for 2-3 minutes, stirring constantly, until fragrant.
- Add 1 (14.5 ounce) can of diced tomatoes, undrained, 1 vegetable bouillon cube, 2 cups of mixed vegetables (such as carrots, peas, green beans, and cauliflower), 1 cup of water, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
- Reduce heat to medium-low, cover, and simmer for approximately 30 minutes, or until vegetables are tender and cooked through. Stir occasionally.
- Before serving, garnish with 2 tablespoons of fresh cilantro, chopped.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
24g
Fat
3g
Carbs
8g
