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    You are in: Home / Recipes / Spicy Veggies Recipe
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    Spicy Veggies

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Derf's Note:

    These veggies are a great change with marvelous taste!! A version of "Panch Charchari" from the local newpaper. Use as much or as little curry paste as you wish. Gives a great lift to a meal served with fish, poultry of any kind of meat, or serve alone over rice.

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    Units: US | Metric


    1. 1
      Heat the oil in a large frying pan over medium heat.
    2. 2
      Saute the mustard seeds until they pop.
    3. 3
      Remove from pan and set aside.
    4. 4
      Stir in the poatotes and shallots, reduce heat, cover and simmer for 5 minutes.
    5. 5
      Stir in the eggplant, beans, peas and tomatoes.
    6. 6
      Mix in the curry paste and half the coriander.
    7. 7
      Cover and simmer for 20 minutes, stirring occasionally.
    8. 8
      Add the mustard seeds and sprinkle with the remaining coriander leaves before serving.

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    Ratings & Reviews:

    • on May 23, 2003


      Wow.. let me tell you, this is a wonderful dish!! Of course, being the curry queen lol I used TONS of curry paste! I served it with poultry and rice...but I just ate this lol :-) It was spectacular!!! It took a bit longer for me to cook, however after the 20mins I didnt really time it, sorry :-( Anywho...I have SEVERAL people that I plan to share this with!! Thanks so much!!!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Spicy Veggies

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 178.1
    Calories from Fat 66
    Total Fat 7.3 g
    Saturated Fat 0.9 g
    Cholesterol 0.0 mg
    Sodium 30.8 mg
    Total Carbohydrate 25.5 g
    Dietary Fiber 6.2 g
    Sugars 4.4 g
    Protein 4.8 g

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