This recipe is great because you can use whatever veges you like or whatever you have. I especially like to use about a 1/2 cup each carrot, parsnip, cauliflower and kale or collard cut into either ribbons or confetti.
Curried Vegetables
2 cups chopped mixed vegetables.
1 cup water
some olive oil if desired
2 tsp curry powder
Salt if you need it
Heat vegetables in water on high heat until the water is bubbly
Stir in the olive oil and curry powder
Put heat on low and put a tight lid on the pan
Let it steam until the vegetables are soft, stir occasionally and add more water if needed.
Serve with rice, flat bread, noodles, etc.
Use leftovers for a vegan pizza toppings!
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