Home Cooks > Recipes > Quick Vegetarian Curry
Yield: Yield: 4 servings 1/4 cup Kikkoman Soy Sauce
4 teaspoons cornstarch
2 tablespoons vegetable oil
1 cup chopped onion
1 teaspoon minced fresh ginger root
1 large clove garlic, minced
1 tablespoon curry powder
1 bag (16 oz.) frozen vegetable mixture of choice
1 can (15 oz.) garbanzo beans, rinsed and drained
Hot cooked rice
Condiments: Raisins, toasted coconut and toasted sliced almonds
- Combine soy sauce, cornstarch and 1 cup water.
- Heat oil in hot wok or large skillet over medium-high heat. Add onion, ginger and garlic, then sprinkle with curry powder; stir-fry 1 minute. Add frozen vegetables; stir-fry 4 minutes.
- Stir in garbanzo beans and soy sauce mixture; bring to boil. Cook, stirring, until mixture thickens and beans are heated through, about 1 minute.
- Serve over rice and top with condiments.