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    You are in: Home / Australian / Curried Mixed Vegetables Recipe
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    Curried Mixed Vegetables

    Average Rating:

    2 Total Reviews

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    • on May 28, 2007

      A wonderful recipe!! A good try at curry for those who fear spices because it is very mellow!! For myself I might kick it up a notch but it worked great for DH who isn't as into spice and heat as I am. The only additions I made were a bit of garlic in with the ginger and a small sweet potato I had on hand to toss in. A fabulous new veggie dish to add to our menu - Thanks NcMystery Shopper!!

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    • on May 28, 2007

      One exceptional recipe! Was very good without the lemon/yogurt and it turned into a truly extraordinary one with it. Not too much curry for my BF, and otherwise wonderful per both of us. I included the cilantro, which we are usually reluctant to use. Easy and very healthful too. We used 1 tablespoon oil and whole wheat pitas. Vegetables stuck to the pan at first until I added tomatoes. I thought it was going to be too saucey until I added Greek yogurt and it turned out perfect! Used 4 dried chiles instead of fresh, rehydrated but not chopped. Truly a keeper, and went into my keeper cookbook. Thanks very much Cheryl!

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    Nutritional Facts for Curried Mixed Vegetables

    Serving Size: 1 (467 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 496.2
    Calories from Fat 156
    Total Fat 17.3 g
    Saturated Fat 2.3 g
    Cholesterol 1.2 mg
    Sodium 437.3 mg
    Total Carbohydrate 71.2 g
    Dietary Fiber 12.7 g
    Sugars 13.3 g
    Protein 21.5 g

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