18 Curried Vegetables
18 CURRIED VEGETABLES
INGREDIENTS
- 1/3 cup each of red and yellow Bell peppers:, diced
- 1 cup of broccoli, diced
- 1/2 cup of carrot, diced
- 1 cup of potatoes, diced
- 1/2 cup of onion, diced
- 1-2 tsp of curry powder
- 1 tsp of soy sauce
- A dash of oil
- A pinch of salt
- A pinch of sugar
- A small handful of raisins
NOTE
Curry has recently become a popular food because it contains curcumin (turmeric). Not only does turmeric stop bloating, but it also inhibits the growth of cancer cells. Therefore I recommend that you eat curry dishes at least once every week or so.
DIRECTIONS
| Step 1 | |
| First heat the oil in a pan. Then stir-fry the onions. Next add the potatoes and carrots and continue cooking for a few minutes. | |
| Step 2 | |
| Then add the curry powder. Pour in 1 cup of water and cover the pan with a lid. Let it stew for a few minutes, until the potatoes are soft. Then add the broccoli, both types of Bell peppers, and the rest of the seasonings (soy sauce, salt, sugar). Allow to cook a little bit, then cover the pan again. Simmer for 1-2 more minutes. | |
| Step 3 | |
| Serve over rice and garnish with raisins, then eat. This is a simple dinner for two. | |
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