- 51. CURRIED LENTIL SOUP WITH ROOT VEGETABLES
- In a heavy 3 ... not browned. Add the curry and cumin and blend ... on the side. Serves 6.
Ingredients: 15 (bouillon .. cream .. leaves .. lentils .. oil ...)
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- 52. CURRIED VEGETABLE RICE
- In a large saucepan, ... 5 minutes. Stir in curry powder, ginger and coriander; ... approximately 25 minutes. Serves 6-8.
Ingredients: 10 (cubes .. oil .. peas .. raisins .. sugar ...)
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- 53. VEGETABLE CURRY
- In large saucepot saute ... minutes until crisp-tender. Add curry and saute 2-3 minutes. ... raisins, chutney and chopped onions.
Ingredients: 12 (broth .. pieces .. root .. salt .. wedges ...)
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- 54. INDIAN VEGETABLE CURRY
- Melt butter and oil ... well to coat all vegetables. Add the water, ... cashew halves or raisins. Enjoy!
Ingredients: 20 (cardamom .. carrots .. cinnamon .. florets .. oil] ...)
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- 55. VEGETARIAN CURRY VEGETABLES
- Combine all ingredients in ... to 15 minutes. Add curry powder and lemon juice last. Cover the pan for 5 minutes and serve.
Ingredients: 12 (corn .. juice .. oregano .. pantel .. peas ...)
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- 56. CURRY VEGETABLE DIP
- Mix together and refrigerate.
Ingredients: 6 (juice .. mayo .. onion .. salt ...)
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- 57. CURRY VEGETABLE DIP
- Combine all ingredients and refrigerate for 24 hours. Serve.
Ingredients: 6 (mayonnaise .. salt .. vinegar ...)
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- 58. CURRY VEGETABLE DIP
- Mix all of the above and refrigerate.
Ingredients: 6 (cream .. mayonnaise .. salt .. sauce .. tabasco ...)
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- 59. CURRY VEGETABLE DIP
- Mix ingredients together. Refrigerate for several hours or overnight. Yield: 2 cups. For dipping cauliflower, cherry tomatoes, green onions, shrimp, ...
Ingredients: 9 (cream .. juice .. mayonnaise .. parsley .. salt ...)
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- 60. CURRY DIP (FOR RAW VEGETABLES)
- Blend ingredients and refrigerate overnight.
Ingredients: 9 (cream .. flakes .. juice .. mayonnaise .. necessary ...)
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