https://www.communityfoodsmarket.com/Recipes/Detail/1507/Curried_Vegetable_Medley
1 Ratings 1 Comment
Yield: Makes 3 1/2 cups or 6 servings
1. In 10-inch skillet over medium heat, in hot oil, cook vegetables with garlic, curry and cumin, stirring quickly and frequently until vegetables are tender-crisp. 2. Stir in and V-8, parsley, and cornstarch. Cook, stirring until thickened. Garnish with almonds.
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https://www.communityfoodsmarket.com/Recipes/Detail/1507/
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