18 Curried Vegetables

18 Curried Vegetables

18 Curried Vegetables

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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. For 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.