To reduce my carb intake, I quickly and easily produced this flourless apple crisp. Two Macintosh and two Granny Smith apples work best, in my experience.
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves crushed garlic
- 2 ½ tablespoons curry powder
- 2 tablespoons tomato paste
- 1 (14.5 ounce) can diced tomatoes
- 1 cube vegetable bouillon
- 1 (10 ounce) package frozen mixed vegetables
- 1 ½ cups water
- salt and pepper to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
- Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Reviews
I added some ginger at the beginning and didn’t bother with the diced tomatoes. For the frozen veggies, I added some collards and okra to create some interest. At the end I used corn starch to thicken it a bit. I served it on some whole wheat couscous. Turned out great and was quick, easy and cheap!
why does it have white rice?? I am trying to find good recipes for my diabetic husband and they all include rice, potatoes, and pasta…..sorry but this is very frustrating
I left out the bouillon cubes. Still delicious.
I used a small tin chopped tomatoes instead. Of tomato puree And paste. Also instead of all the cauliflower I used some green beans cut small and some peas. I cook my curry slowly so the veg does not disintegrate. This was delicious will make again.
Not bad. I used liquid vege stock instead of the cube. I, also, added a dash of powdered coriander, instead of fresh. I’ll add coconut milk, fresh cauliflower & zucchini, potatoes, peppers, powdered ginger, & cashews, next time.
I altered this recipe. It was a bit bland for us so I added some coconut milk and sriracha. Gave it the creamy texture that we love and also the sweet/spicy flavor. Yum!
I thought this was good could have used a little more flavor for me but I did add coconut milk and 1 1/2 c of vegetable broth omitted the can of tomatoes and used all fresh veggies, zucchini, greern bean, corn, peas and butternut squash. I served over brown rice.
Me gustó bastante porque incluye vegatales y los niños ni se dan cuenta de que los están comiendo
Pretty good, but not amazing compared to other Indian dishes I’ve tried.
This was a very odd recipe. I thought the tomatoes in curry was a very strange taste. The diced tomatoes AND tomato paste are entirely too much. I would omit the diced tomatoes and add coconut milk instead, and half the tomato paste
I made this twice. Once according to the recipe and once where I replaced the water with 3/4 of a can of coconut milk. Both times I used fresh vegetables instead of frozen and cut the boullion in half. It’s truly great both ways. VERY easy to prepare, quick to cook, and makes great leftovers. I’ll be making this a lot more often.
With a few tweaks, this is a really nice, really easy recipe for a tasty curry. I substituted the water for coconut milk, added a tablespoon of Sri Racha, used 3 TSP of curry powder, and used 7 cloves of garlic, rather than the 2 called for. I pan seared some tofu and used fresh broccoli in addition to frozen mixed veggies. It’s a little on the tomatoey side, but it’s a nice beginner recipe.
Especially good when you switch out some of the water for coconut milk!
Made this recipe with a bag of frozen Normandy blend style veggies. I did not have tomato paste or fresh garlic on hand, so I used 1/4 tsp garlic powder/clove and omitted the tomato paste. I used chicken bouillon rather than vegetable and 1 tsp dried cilantro instead of fresh as that was on hand. It smelled delicious as it was cooking–in my crock pot, and I was so looking forward to eating it. However, this was a big disappointment all the way around. I served it over rice and the whole dish was rather blah. It was edible and OK. Just not awesome. My husband and kids said the same thing, and if they were picky eaters, I doubt they would have touched it. Sorry, but I doubt I will make again.
I always add more curry and cumin to spice it up more. Very flavorful.
I used fresh veg, diced turnip, carrot, sweet potato, green beans and ordinary potatoes. It was so delicious! Ill definitely make this again and again! Also, it can be blended into a spreading pâté! Thank you! Heather Bianchi
Wow. I made a few changes, but didn’t expect this to be so good! I used green onions instead of white (I know they aren’t the same, but I was out of white onions so I had to improvise), and used a can of light coconut milk instead of water – mostly because I was serving this as a main dish, and I didn’t think 108 calories was enough for dinner. Amazing – almost reminded me of tikka masala, but slightly less sweet. And so easy! Really good, highly recommended! I’m not sure I would like it as much without the coconut milk, but this way it definitely deserves five stars.
Flavorful…but not good. The flavors were primary and not blended. I even added coconut milk and red pepper flakes but it was similar to Eating curry powder dusted over tomato… No third dimension to the flavors, just separate and somewhat competing. You keep eating but never really get rewarded.
Very good and simple to make. I took a few suggestions from othe reviews. I added coconut milk, potatoes, and used less tomatoes. Came out excellent. Served over couscous.
family loved it. I used fresh cauliflower and carrots. Added 1 can of cocoanut milk. Well make again.
This was a flavorful, satisfying, quick and easy meal. I added two diced jalapenos for some heat and served with Greek yogurt. I also used homemade vegetable stock instead of bouillon and water. I honestly don’t think I would have rated it highly had I not. I froze the leftovers in individual portions for quick weeknight meals.