Curried Vegetables
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- ⅓ cup milk
- ½ teaspoon yellow curry powder
- 4 cups Vegetable Option
- Garnish Option
OPTIONS
Soup - Use 1 Item
- condensed cream of chicken soup, Shortcut
- condensed cream of celery soup, Shortcut
- condensed cream of onion soup
Vegetable - Use 1 Item
- cut broccoli, cooked, drained
- cut green beans, cooked, drained
- cut cauliflower, cooked, drained
Garnish - Use 1 Item
- ½ cup French fried onions, Shortcut
- 2 tablespoons almonds, toasted, slivered
- 2 tablespoons peanuts, chopped
Instructions
- In a 3 quart saucepan, add the Soup Option, milk, and curry powder. Stir together until smooth, place on medium heat.
- Stir in Vegetable Option and cook to heat through, stirring occasionally.
- Pour into a serving dish, sprinkle with Garnish Option. Serve and enjoy.
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