Budget Menu & Dirt Cheap Recipes Vegetarian Left Over Layering Fast and Easy Curried Veggies with Peanuts and Peppers

This topic contains 1 reply, has 1 voice, and was last updated by mos April 8, 2016 at 12:02 am.

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    mos
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    Fast and Easy Curried Veggies with Peanuts and Peppers
    2 cups leftover veggies of choiceone yellow onion, cut into eighths
    3 garlic cloves, minced
    one orange bell pepper, cut into small even-sized pieces
    one tsp of freshly chopped ginger
    2 tbs of vegetable oil of choice
    1 tbs yellow curry powder
    1 tbs light soy sauce
    cayenne to taste
    2 oz unsalted peanuts
    1 tbs smooth peanut butter
    1 cup low sodium vegetable broth
    steamed white rice to serve
    Cook the rice. Heat the oil, dd the onion, ginger, garlic, bell pepper to the pan and cook until the peppers begin to soften or cook to your desired tenderness taste. Drain off all extra fat. Sprinkle the curry powder and cayenne into the pan, stir until well combined. Next add the peanuts, soy sauce, peanut butter, and broth to the pan.
    Again stir to well combine and distribute spices. Add the leftover veggies. Turn heat to medium low, cover, and allow to simmer for 10 minutes. Taste and adjust spices if needed. Serve with steamed white rice. Serves 2-3
    :Sandwich:

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Budget Menu & Dirt Cheap Recipes Vegetarian Left Over Layering Fast and Easy Curried Veggies with Peanuts and Peppers