Ingredients and Weight:
- Carrots: 200 grams
- Celery: 150 grams
- Red bell peppers: 100 grams
- Yellow bell peppers: 100 grams
- Zucchini: 200 grams
- Onion: 100 grams
- Garlic: 3 cloves
- Curry powder: 2 tablespoons
- Vegetable oil: 3 tablespoons
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Water: 500 milliliters
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total Time: 60 minutes
Difficulty Level: Level 3 (Moderate)
Preparation Method Steps:
- Prepare the vegetables by cleaning and cutting them into bite-sized pieces.
- In a large pot, heat the vegetable oil and add the chopped onions and garlic. Sauté until fragrant.
- Add the curry powder and mix well to combine.
- Add the cut vegetables and pour in the water.
- Season with salt and black pepper.
- Bring to a boil, then reduce heat and let simmer for 30-40 minutes or until the vegetables are tender and the sauce has thickened.
- Serve hot with rice or bread of choice.
Nutritional Information:
- Calories: 250 per serving (based on ingredients)
- Fat: 8 grams
- Carbohydrates: 35 grams
- Protein: 6 grams
- Fiber: 6 grams
Dish Characteristics:
- Rich in flavor with a hint of spice from the curry powder.
- Vegetables are cooked to perfection, tender yet still retaining their natural crunch.
- A comforting dish that pairs well with a variety of proteins and grains.
User Comments:
- "The curry flavor was spot on! This dish was a hit with my family."
- "The vegetables were cooked to perfection, not too soft and not too hard."
- "I added some chicken breast to this dish and it was even more delicious."
Special Precautions and Tips:
- Adjust the amount of curry powder according to your preference for spice.
- If you want to add protein, consider adding chicken, shrimp, or tofu during the last 10 minutes of cooking.
- Use fresh vegetables for best results. If fresh vegetables are not available, frozen ones can be used as a substitute.
