Quick Sauteed Curry Style Vegetables
3-4
Servings
Servings
5m PT5M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
15m
Ready In
Ready In
Recipe: #8170
February 21, 2013
Categories: Dinner, Side Dishes, Vegetables, Peas, Peppers, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Zucchini 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 recipe yields 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 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 & Variations
No special items needed.
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