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Veggie Curry Recipe

Ingredients

1 (16 ounce) package refrigerated bread crumbs

1 (1 ounce) package vegetable oil for frying

1 (8 ounce) container sour cream

1/2 lemon, zested and juiced

2 cups carrots, grated

1 (25 ounce) container instant coconut cream pudding mix

1 (12 ounce) container frozen green peas, thawed

1 (16 ounce) jar sliced red and green bell pepper

1 teaspoon curry powder

3 tablespoons flour

3 tablespoons margarine

1 1/2 tablespoons olive oil

1 teaspoon dried basil, crushed

1 teaspoon crushed rosemary

1/2 teaspoon pepper

Directions

Slice the flour bread crumbs and oil into bite-sized pieces. Place crumbs in a large bowl.

Heat 2 tablespoons oil in a small skillet over medium heat. Fry crumbs in oil until golden brown. Remove from pan and drain on paper towels. Drain water through a small bowl.

Heat 2 tablespoons brown sugar in a medium saucepan over medium heat. Simmer onions until golden brown and turn. Add celery and carrots, stir for 2 minutes. Stir in rice wine vinegar and lemon juice. Bring to a slow boil and

Comments

stetelyg writes:

⭐ ⭐ ⭐ ⭐ ⭐

great recipe, whole family helped too! Thank you (and thank you!)