Curried Vegetable Medley - cooking recipe

Ingredients

2 Tbsp. vegetable oil
2 c. cauliflowerets
1 c. green beans, cut into 1-inch pieces
1 c. sliced fresh mushrooms (4 oz.)
1/2 c. diagonally sliced carrots
2 Tbsp. sliced almonds, toasted
1 tsp. curry powder
1/4 tsp. ground cumin
1 1/2 c. vegetable juice
1/8 tsp. pepper
1 medium minced garlic
1 Tbsp. cornstarch

Preparation

In 10-inch skillet, over medium heat in hot oil, cook cauliflowerets, beans, mushrooms and carrots with garlic, curry and cumin until vegetables are tender-crisp, stirring often.
In small bowl, stir together vegetable juice, cornstarch and pepper; gradually stir into skillet.
Cook until mixture boils and thickens, stirring constantly.
Sprinkle with almonds.
Makes 4 cups or 8 servings.