RECIPE FOR MIXED VEGETABLE RECIPES

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MIXED VEGETABLE CURRY RECIPE | JAMIE OLIVER CURRY RECIPES



Mixed vegetable curry recipe | Jamie Oliver curry recipes image

A really versatile and hearty dish, packed with colourful veg and using homemade curry sauce.

Total Time 50 minutes

Yield 4

Number Of Ingredients 9

vegetable oil
1 medium red onion peeled and chopped
1 courgette diced
½ butternut squash peeled and diced
100 g mushrooms quartered
1 red pepper diced
150 g cauliflower broken into florets
600 ml curry base sauce
400 ml water

Steps:

    1. In a little vegetable oil, fry the onion gently for 10 minutes in a large pan then add the remaining vegetables and stir together. Add the curry base sauce and simmer gently for around 25 to 30 minutes, taking care not to overcook the vegetables. If the sauce becomes too thick, add a little water to give you the desired consistency.

Nutrition Facts : Calories 218 calories, FatContent 9.1 g fat, SaturatedFatContent 4.8 g saturated fat, ProteinContent 7.9 g protein, CarbohydrateContent 29.2 g carbohydrate, SugarContent 17.9 g sugar, SodiumContent 0.1 g salt, FiberContent 9.5 g fibre

MIXED VEGETABLE SALAD RECIPE: HOW TO MAKE IT



Mixed Vegetable Salad Recipe: How to Make It image

Anita Gibson of Clinton, Illinois shares colorful, crunchy and slightly sweet Mixed Vegetable Salad.

Provided by Taste of Home

Categories     Lunch    Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

1 package (10 ounces) frozen mixed vegetables
1 can (15 ounces) kidney beans, rinsed and drained
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
3/4 cup sugar
1/2 cup vinegar
1 tablespoon cornstarch

Steps:

  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.

Nutrition Facts : Calories 151 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 34g carbohydrate (21g sugars, FiberContent 5g fiber), ProteinContent 5g protein.

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    2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
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Total Time 20 minutes
Category Lunch, Side Dishes
Calories 151 calories per serving
  • Cook the mixed vegetables on the stove or in the microwave until crisp-tender. Drain; place in a large bowl. Add kidney beans, celery, onion and green pepper. In a saucepan over medium heat, bring sugar, vinegar and cornstarch to a boil, stirring constantly, until thickened. Cool slightly. Pour over vegetables and toss. Refrigerate.
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Reviews 5.0
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    1. Peel and finely chop the shallots and garlic, and roughly chop all the fresh mushrooms. Pick the thyme leaves and tear the stale bread into small chunks.
    2. Lightly toast the nuts in a dry frying pan, then roughly chop. Pick and roughly chop the parsley.
    3. Cover the porcini with 300ml of boiling water and leave aside to rehydrate.
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    10. Add most of the parsley and stir it through then tip the stuffing into a lightly greased baking dish of approximately 20cm x 25cm and cover with foil.
    11. Place in the oven and bake for 35 minutes, then remove the foil and cook for a further 10 minutes. Scatter over the rest of the chopped parsley before serving.
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