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Curried Mushrooms and Vegetables
      05/26/06 01:30 PM


Curried Mushrooms and Vegetables


--1 tbsp. veg. oil (I used Pam)
--12 ounces fresh white or cremini mushrooms, sliced (about 4 cups)
--1 tbsp. curry powder
--1 tsp. minced garlic (optional--I actually used some shallots, too)
--1 c. fresh soymilk (or rice milk or plain almond milk)
--2 tsp. flour
--1 tsp. salt
--0. 13 tsp. ground red pepper
--1 bag (16 ounced) mixed frozen veggies (I used broccoli, cauliflower & carrots) (spinach would be really yummy, too!)


In a large skillet (nonstick), heat oil (I used Pam and a tiny bit of veg. stock) over high heat. Add mushrooms; cook and stir until liquid evaporates, 4-5 minutes. Add curry powder and garlic; cook and stir until mushrooms are lightly browned, about 2 minutes more. Meanwhile, in a small bowl, whisk soymilk with flour, salt and ground red pepper. To mushrooms, add frozen vegetables and the soymilk mixture; cook over high heat, stirring occaisonally, until mixture is slightly thickened and hot, about 5 minutes. Serve over rice if desired.

Yield: 4 servings (Unless you're a glutton for mushrooms, like me!)


--this was really fast, easy, yummy & both filling & satisfying.
--I actually microwaved the frozen veggie mix for 5 min. and gave them a quick pulse in my food processor, to make digestion easier. I actually wanted a few "chunks" or a bit of texture.
--Many other fresh or frozen veggie mixes could be used, so please adjust.
--For my Mom, I added some shrimp and she was beyond thrilled. I added a little tofu for me.
--I garnished with fresh cilantro
--We liked this dish tremendously and split it (but we didn't eat rice, as suggested)


Edited by Heather (10/08/14 03:01 PM)

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* Curried Mushrooms and Vegetables Wind 05/26/06 01:30 PM
. * Re: Curried Mushrooms and Vegetables lalala   05/26/06 08:28 PM

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