This dish is for some folks who are in a hurry. I love vegetables and sometimes I don't have the time to set and prepare a "heavy" meal. You know the ones with all the trimmings. So here is a hearty quick pick me up.
| CURRIED VEGETABLE PLATTER | |
1 lb. green beans 3 lg. yellow squash 3 lg. cucumbers (do not peel) 3 lg. red peppers 3 lg. green peppers 1/4 c. peanut or vegetable oil 1 med. onion, chopped (1/2 c.) 1 clove garlic, minced 1 tbsp. curry powder (can use less) 1 can (16 oz.) pineapple chunks in natural liquid 1 tsp. salt Trim green beans and cut into 2 inch pieces. Trim yellow squash and slice; trim cucumbers and slice. Halve, seed and cut red and green peppers into cubes. Pack vegetables in plastic bags and refrigerate until ready to stir fry. Heat oil in a large kettle or wok, stir fry each vegetable for 3 minutes. Remove with a slotted spoon. Saute onion and garlic in oil until soft; stir in curry powder and cook 2 minutes. Add pineapple chunks and liquid and salt and bring to boiling. Return vegetables to kettle and return to boiling. Lower temperature; cover pan. Cook 10 minutes, or until crispy tender. | |
