Indonesian Curried Vegetables

Total Time
20mins
Prep 20 mins
Cook 0 mins

Don't let the long list of ingredients intimidate you. This comes from Desperation Dinners--so it's easy!

Ingredients Nutrition

Directions

  1. Bring water to boil in 2 quart saucepan. When water boils, add rice, cover pan, reduce heat to low, and simmer for 5 minutes. Remove from heat until ready to serve.
  2. Meanwhile, heat oil in a 4-1/2 quart dutch oven or soup pot over medium heat. Add broccoli and mushrooms and cook, stirring occasionally.
  3. Add the pepper, cabbage, carrots and onions.
  4. Raise the heat to medium-high and stir occasionally.
  5. Stir in the curry powder, garlic, cumin and ginger. Stir in tomatoes and their juices.
  6. Raise the heat to high, cover and bring to a boil.
  7. Uncover and boil, stirring from time to time, for 3 minutes more to blend the flavors.
  8. Reduce heat to low and stir in the peanut butter, blend well.
  9. Serve over the brown rice.
Most Helpful

5 5

My family LOVED this! This is a great mild Indonesian curry. I made regular brown rice instead of quick-cooking, but otherwise followed the recipe exact. Thanks Charmie! :D LOONEY SPOON PHOODIES ZWT6!!!

4 5

This was really nice! I used basmati rice inplace of the brown and replaced one tin of the tomatoes with a can of chicken stock but otherwise made as directed. You could use what ever veg you had in your crisper with this versitile recipe. The flavour was a little like a satay..Mmm yum!