Mixed Vegetable Curry–hot lunch recipe wagon presents a hot lunch you can take to work or school. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Mixed Vegetable Curry
HOT LUNCH RECIPE WAGON: Mixed Vegetable Curry
Vegetables have always been an extremely important part of the diet of all Indians, and many Indians are strict vegetarians for religious reasons.
2 carrots, cut into batons
2/3 cup shelled peas, thawed if frozen
1 ½ cup broccoli florets
2/3 cup corn kernels, thawed if frozen
1 red bell pepper, seeded and cut into chunks
3 tablespoons vegetable oil
1 recipe quantity green masala paste
¼ teaspoon salt
Bring 3 cups water to a boil in a saucepan over high heat. Add the carrots, corn kernels and peas, boil 5 minutes. Add the broccoli and red pepper, boil 5 minutes longer, drain, put aside
Heat the oil in a saucepan over moderate heat while veggies are cooking. Add the green masala paste, salt and fry, stirring constantly, 3 minutes, don’t burn.
Add the vegetables to the pan and stir. Continue frying, stirring to combine the ingredients, 3 minutes. Bring 1 ¼ cups water to a boil while the vegetables are frying
Pour boiling water over and continue simmering 1 minute longer, or until droplets of oil appear on the surface. Serve with basmati rice. Pack in a heated lunch totefora hot lunch to go
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF