Vegetable Curry I

By Hklbrries

"I never get tired of inventing new vegetable curry combinations. Try this recipe, and then use it as the basic formula for your own experiments. You can use virtually any vegetable that looks good in your produce department, as well as frozen vegetables. I serve my vegetable curries on a bed of brown rice, with a spoonful of yogurt and one of chutney on the edge."

Ingredients

• 1 large onion, chopped
• 4 stalks celery, chopped
• 1 green pepper, chopped
• 1 cup bouillon
• 1 tbsp turmeric
• 1 tbsp curry powder
• 1 tsp red pepper flakes or to taste
• 1 can (28 ounces) plum tomatoes, chopped
• 4 carrots, sliced
• 2 red potatoes, diced
• 1 head cauliflower, broken into florets
• 1 bunch broccoli, stems-sliced and head in florets
• 2 zucchini, diced
• 1/2 pound mushrooms, sliced
• 2 cans chick peas, undrained
• 1/2 cup raisins
• 1 cup low-fat yogurt (optional)
• Cooked brown rice
• Chutney (optional)

Details

Servings 6

Preparation

Step 1

Bring the onion, celery, green pepper and bouillon to a boil in a large pot and simmer 10 minutes. Add the spices, tomatoes, carrot and potato and cook about 15 minutes, or until the carrots are barely tender. Add the cauliflower and the broccoli stems; when the stems start to get tender (after about 10 minutes), add the broccoli florets, zucchini, mushrooms, chick peas and raisins. Cook until all the vegetables are crisp-tender, 5 to 10 more minutes. Stir in the yogurt, if desired, and serve over brown rice.