Curried Vegetable Medley

• 2 Tbsp. vegetable oil
• 2 c. cauliflowerets
• 1 c. green beans, cut into 1-inch pieces
• 1 c. sliced fresh mushrooms (4 oz.)
• 1/2 c. diagonally sliced carrots
• 2 Tbsp. sliced almonds, toasted
• 1 tsp. curry powder
• 1/4 tsp. ground cumin
• 1 1/2 c. vegetable juice
• 1/8 tsp. pepper
• 1 medium minced garlic
• 1 Tbsp. cornstarch

1. In 10-inch skillet, over medium heat in hot oil, cook cauliflowerets, beans, mushrooms and carrots with garlic, curry and cumin until vegetables are tender-crisp, stirring often.
2. In small bowl, stir together vegetable juice, cornstarch and pepper; gradually stir into skillet.
3. Cook until mixture boils and thickens, stirring constantly.
4. Sprinkle with almonds.
5. Makes 4 cups or 8 servings.

vegetable oil, cauliflowerets, green beans, mushrooms, carrots, almonds, curry powder, ground cumin, vegetable juice, pepper, garlic, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=237090 (may not work)