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Spicy Vegetable Curry | ||||||||||||||
Course : Indian Source: Los Angeles Times 2/3/95 Serves: 6 |
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Ingredients:
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Preparation / Directions:Heat oil in 12-inch non-stick skillet over medium-high heat. When hot, add garlic, jalapeno, onions, carrot and apple. Cook until onions are tender, about 4 minutes. Add curry powder, tomato paste, cider, bouillon, salt and pepper to taste. Stir to combine. Simmer, uncovered, until thickened, about 12 minutes, stirring occasionally.
Can be made 2 days ahead to this point and refrigerated, or frozen as long as 3 months.
To serve, combine sauce and vegetables and heat through.
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