Hearty Vegetable Curry

Name: Hearty Vegetable Curry
Total time: 3600 s
Yield: 5 servings
Cuisine: American
Ingredients: 1 Carrot; 1 Cauliflower; 1 Yucca; 1 lb Okra; 1 can Lima beans; 1 Onion; 1 Tomato; 2 Stalks of scallion; 3 clove Garlic; 2 cup Stock (either chicken or vegetable); 1 Thyme; 1 dash Of salt; 1 tsp Cumin; 1 tsp Coriander; 1 tbsp Curry (Jamaican); 1 tsp Ketchup; 1 tsp Olive oil

Kelsey Anderson @cook_2865197

This recipe is great for vegetarians who want a full meal in one dish. There's vegetables, protein and a starch. I adapted in from a curry chicken recipe because I occasionally eat vegetarian. Makes leftovers and/or seconds.

Kelsey Anderson @cook_2865197

Saved

Ingredients

1 hour

5 servings

1Carrot
1Cauliflower
1Yucca
1 lbOkra
1 canLima beans
1Onion
1Tomato
2Stalks of scallion
3 cloveGarlic
2 cupStock (either chicken or vegetable)
1Thyme
1 dashOf salt
1 tspCumin
1 tspCoriander
1 tbspCurry (Jamaican)
1 tspKetchup
1 tspOlive oil

Saved

Steps

1 hour

1

Cut the skin off of the Yucca and then cut it into cubes. Cut up the carrots, and cauliflower. Set to the side for the cooking process.
2

Dice the onion, scallion and the 3 cloves of garlic and cut up the tomato.
3

In a large saucepan, add the oil, onion and garlic on a low flame for about 2 minutes.
4

Take one tbls of curry and add it to the pan, making sure all of the onion and garlic is covered.
5

Add in the Tomatoe, scallions, thyme, ketchup, dash of salt, coriander and cumin. Mix well and cover for 5 minutes.
6

Add in the stock and stir well.
7

Add the yucca, carrots and Lima beans then cover for 5 minutes. Increase the flame and stir the vegetables until they are covered in sauce, then cover for 7 minutes.
8

Chop up the okra and add it to the pot and then cover.
9

Cook for an additional 7 to 8 minutes as needed (making sure to stir in the okra).