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Fiery Vegetable Medley: A Spicy Side Dish Sensation

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Ingredients

Adjust Servings:
2 tablespoons vegetable oil
1/4 teaspoon black mustard seeds
1/2 lb new potato
1/4 lb shallot quartered
1/2 baby eggplant cut into chunks
1/4 lb fresh green beans or 1/4 lb frozen green beans
1/4 lb fresh peas or 1/4 lb frozen peas
1/4 cup canned chopped tomato
3 - 4 teaspoons curry paste
1 tablespoon fresh cilantro leaves chopped

Nutritional information

178.2
Calories
66 g
Calories From Fat
7.4 g
Total Fat
1 g
Saturated Fat
0 mg
Cholesterol
30.9 mg
Sodium
25.6 g
Carbs
6.3 g
Dietary Fiber
4.4 g
Sugars
4.9 g
Protein
155g
Serving Size

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Fiery Vegetable Medley: A Spicy Side Dish Sensation

Features:
    Cuisine:

    Wow.. let me tell you, this is a wonderful dish!! Of course, being the curry queen lol used TONS of curry paste! I served it with poultry and rice...but I just ate this lol :-) It was spectacular!!! It took a bit longer for me to cook, however after the 20mins I didnt really time it, sorry :-( Anywho...I have SEVERAL people that I plan to share this with!! Thanks so much!!!

    • 65 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Spicy Veggies,These veggies are a great change with marvelous taste!! A version of “Panch Charchari” from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.,Wow.. let me tell you, this is a wonderful dish!! Of course, being the curry queen lol used TONS of curry paste! I served it with poultry and rice…but I just ate this lol 🙂 It was spectacular!!! It took a bit longer for me to cook, however after the 20mins I didnt really time it, sorry 🙁 Anywho…I have SEVERAL people that I plan to share this with!! Thanks so much!!!,These veggies are a great change with marvelous taste!! A version of “Panch Charchari” from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.


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    Steps

    1
    Done

    Heat the Oil in a Large Frying Pan Over Medium Heat.

    2
    Done

    Saute the Mustard Seeds Until They Pop.

    3
    Done

    Remove from Pan and Set Aside.

    4
    Done

    Stir in the Poatotes and Shallots, Reduce Heat, Cover and Simmer For 5 Minutes.

    5
    Done

    Stir in the Eggplant, Beans, Peas and Tomatoes.

    6
    Done

    Mix in the Curry Paste and Half the Coriander.

    7
    Done

    Cover and Simmer For 20 Minutes, Stirring Occasionally.

    8
    Done

    Add the Mustard Seeds and Sprinkle With the Remaining Coriander Leaves Before Serving.

    Avatar Of Esme Mcguire

    Esme Mcguire

    Spice whisperer creating dishes that are both bold and balanced in flavor.

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