Curried Vegetable Medley

Yield:
Makes 3 1/2 cups or 6 servings

Ingredients:

  1. 2 tablespoons salad oil
  2. 2 cups fresh cauliflowerets
  3. 1 cup fresh green beans cut into 1-inch pieces
  4. 1/2 cup sliced fresh mushrooms
  5. 1/2 cup diagonally sliced fresh carrots
  6. 1 medium clove garlic, minced
  7. 1 teaspoon curry powder
  8. 1/4 teaspoon ground cumin seed
  9. 2 cans (6 ounces each) Low Sodium V-8 Vegetable Juice
  10. 2 tablespoons chopped parsley
  11. 1 tablespoon cornstarch
  12. 2 tablespoons toasted slivered almonds (optional)
Directions:

1. In 10-inch skillet over medium heat, in hot oil, cook vegetables with garlic, curry and cumin, stirring quickly and frequently until vegetables are tender-crisp.

2. Stir in and V-8, parsley, and cornstarch. Cook, stirring until thickened. Garnish with almonds.


TDS 3