Quick Sauteed Curry Style Vegetables
Recipe: #8170
February 21, 2013
Categories: Side Dishes, Peas, Peppers, Sunday Dinner, Diabetic, Gluten-Free, Heart Healthy, Kosher Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini, Vegetarian Dinner, Vegan Dinner, more
"No curry sauce or masala sauce to bother with here. Just a quick and easy saute of veggies with a wonderful curry flavor. I used a Malaysian style curry powder in this, but use whatever yellow curry powder you have (Malaysian, Indian, Jamaican, whatever). The flavor of this goes with any of those cuisines, without being of that cuisine itself. Also goes great with simply prepared dishes, such as grilled steak or baked fish or chicken."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (146.8 g)
- Calories 81.2
- Total Fat - 4.9 g
- Saturated Fat - 0.7 g
- Cholesterol - 0 mg
- Sodium - 9 mg
- Total Carbohydrate - 8.7 g
- Dietary Fiber - 2.7 g
- Sugars - 4.3 g
- Protein - 2.3 g
- Calcium - 36.4 mg
- Iron - 1.2 mg
- Vitamin C - 48.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat olive oil in a saute pan and when hot, add onion.
Step 2
Add salt and pepper, and when onions start to become translucent, add other vegetables.
Step 3
Cook over medium high heat, stirring and tossing frequently, until just crisp-tender.
Step 4
Just before veggies are done, add red pepper flakes, garlic powder and curry powder (don't do this early or it may scorch).
Step 5
Give the veggies a squeeze of the lemon just before serving for a bright flavor.
Tips
No special items needed.
0 Reviews
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