Curried Vegetable Medley

Customer Rating: 3.5

1 Ratings 1 Comment

Yield: Makes 3 1/2 cups or 6 servings

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Directions:

1. In 10-inch skillet over medium heat, in hot oil, cook vegetables with garlic, curry and cumin, stirring quickly and frequently until vegetables are tender-crisp.

2. Stir in and V-8, parsley, and cornstarch. Cook, stirring until thickened. Garnish with almonds.

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