Indian Roasted Veggies with Curcumall

Indian Roasted Veggies with Curcumall


2 onions
1 garlic clove
1 tsp  curry powder
2-3 medium zucchini
2-3 carrots
1 red bell pepper
1″ ginger diced
3-4 candied ginger
2Tbs cranberries
Salt and pepper to taste
1-2 tsp Curcumall
1/2 cup water

Fry diced onion till transparent. Add diced garlic and curry powder.
Add diced ginger, julienne diced carrots, cubes of zucchini, cubes of pepper.

Fry for 15 minutes, add 1/2 cup water +Curcumall. Keep cooking for additional 15 minutes. At the end add the cranberries and the candied ginger.

Optional: At the first stage of frying you may add diced chicken breast.

Delicious dish !

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