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Curried Vegetables


1 ½ Tbsp butter

1 tsp curry powder 

1 Tbsp turmeric (optional)

1 ½ tsp seasoned salt

1 tsp black pepper

1 onion, sliced

2 carrots, sliced

2 celery sticks, sliced diagonally

1 broccoli head, chopped (optional)

¾ cup V8


  • Melt 1 ½ TBLS of butter (or vegetable oil) over medium high heat
  • Add in 1 tsp curry powder, 1 TBLS turmeric (optional), 1 ½ tsp seasoned salt, 1 tsp black pepper to melted butter
  • Whisk with a fork.  Toss in one sliced onion, two sliced carrots and two sliced celery sticks, one broccoli head chopped (optional).  Sautee until Chinese crisp.
  • Began to add 3/4 cup V8 very slowly. This will make a thick gravy if you add slowly and stir veggies continually.
  • Once you have it thickness to you like, serve.

4 servings.  Nutrition Info per serving:

Calories 118; Total Fat 5g, Saturated Fat 2.8g, Polyunsaturated fat .5g, monounsaturated fat 1.2g; Cholesterol 11.6mg; Sodium 147mg; Potassium 812 mg; Carbohydrate 16.4g, Dietary Fiber 7g, Sugars 7g; Protein 5.6g


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