Title

Mixed Vegetable Curry

Subject

potatoes

green beans

carrots

peas

butter

margarine

curry powder

salt

black pepper

yogurt

tomato paste

Description

MIXED VEGETABLE CURRY

1 pound small potatoes, pared and
cut in halves
1 pound fresh green beans, cut in
1-inch pieces
3/4 pound carrots, pared, quartered
lengthwise and cut in 1-inch
pieces
1 (9-ounce) package frozen peas
1/2 cup butter or margarine
1 tablespoon curry powder
1 1/4 teaspoons salt
1/8 teaspoon ground black pepper
1/4 cup plain yogurt
1 tablespoon tomato paste

In a large covered saucepot cook po-
tatoes, green beans and carrots together
in boiling salted water to cover, until
vegetables are barely tender, about 15
minutes. Add peas; continue cooking until
vegetables are just tender, about 5 min-
utes. Drain.
While vegetables are cooking, melt but-
ter in a large skillet. Add curry powder,
salt and black pepper. Saute until curry
turns slightly browner, about 30 seconds.
Add vegetables; stir to coat well. Simmer,
until piping hot, about 5 minutes. Remove
from heat. Combine yogurt and tomato
paste. Stir into vegetables. Spoon onto a
serving dish. Yields 5 cups, about 6 to 8
servings.

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# Mixed Vegetable Curry

## Ingredients

- 1 pound small potatoes, pared and cut in halves
- 1 pound fresh green beans, cut in 1-inch pieces
- 3/4 pound carrots, pared, quartered lengthwise and cut in 1-inch pieces
- 1 (9-ounce) package frozen peas
- 1/2 cup butter or margarine
- 1 Tbsp curry powder
- 1 1/4 tsp salt
- 1/8 tsp ground black pepper
- 1/4 cup plain yogurt
- 1 Tbsp tomato paste

## Instructions

1. In a large covered saucepot cook potatoes, green beans and carrots together in boiling salted water to cover, until vegetables are barely tender, about 15 minutes.
2. Add peas; continue cooking until vegetables are just tender, about 5 minutes. Drain.
3. While vegetables are cooking, melt butter in a large skillet. Add curry powder, salt and black pepper. Saute until curry turns slightly browner, about 30 seconds.
4. Add vegetables; stir to coat well. Simmer until piping hot, about 5 minutes.
5. Remove from heat. Combine yogurt and tomato paste. Stir into vegetables.
6. Spoon onto a serving dish. Yields 5 cups, about 6 to 8 servings.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1960s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0090

Coverage

Oregon, US