Curried Vegetables

Ingredients

• carrots
• turnips
• onions
• celery
• small proportion of apple
• sprinkle with curry powder
• some curry paste
• either milk or broth

Method

1. 1

   Slice the vegetables and fry in butter or dripping, sprinkle with curry powder and let them absorb it.

2. 2

   Stir some curry paste in with milk or broth, simmer the vegetables in this till they are tender, prepare rice as for other curry, and serve the vegetables and rice in a divided dish.

3. 3

   The vegetables must absorb all the sauce in which they are simmered.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 141. The excerpt below is the record exactly as published.

CURRIED VEGETABLES. send up with croutons in a deep dish. When carrots are deficient in natural sweetness, a Httle sugar must be added. Carrots Fried. Cut the carrots in rounds, blanch them, drain, and fry as potatoes. Let the fat, or butter, absorb on paper, and serve very hot. Carrots and Green Peas. Young carrots are to be cut in fillets, or dice, and an equal quantity of young peas are to be added ; simmer the carrots in a small quantity of butter and water till half done, add the peas, and when they are done, stir in butter and flour. Serve hot. Curried Vegetables. Take carrots, turnips, onions, celery, and a small proportion of apple, slice them up, fry in butter or dripping, sprinkle with curry powder and let them absorb it. Stir some curry paste in with either milk or broth

Cook this with the app: pantry check, scaling, and the assistant.