Curried Vegetable Medley

Customer Rating: 3.5

1 Ratings 1 Comment

Yield: Makes 3 1/2 cups or 6 servings

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Ingredients

check salad oil 2 tablespoons salad oil

check fresh cauliflowerets 2 cups fresh cauliflowerets

1 cup fresh green beans cut into 1-inch pieces

check sliced fresh mushrooms 1/2 cup sliced fresh mushrooms

check diagonally sliced fresh carrots 1/2 cup diagonally sliced fresh carrots

check medium clove garlic, minced 1 medium clove garlic, minced

check curry powder 1 teaspoon curry powder

check ground cumin seed 1/4 teaspoon ground cumin seed

2 cans (6 ounces each) Low Sodium V-8 Vegetable Juice

check chopped parsley 2 tablespoons chopped parsley

check cornstarch 1 tablespoon cornstarch

2 tablespoons toasted slivered almonds (optional)

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Directions:

1. In 10-inch skillet over medium heat, in hot oil, cook vegetables with garlic, curry and cumin, stirring quickly and frequently until vegetables are tender-crisp.

2. Stir in and V-8, parsley, and cornstarch. Cook, stirring until thickened. Garnish with almonds.

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