Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | -JUDI M. PHELPS |
2½ teaspoon | Olive oil |
1 clove | Garlic; chopped |
½ cup | Red bell pepper; diced |
½ cup | Yellow bell pepper; diced |
¼ cup | Green bell pepper; diced |
½ cup | Onion; chopped |
1 tablespoon | Flour |
1½ teaspoon | Curry powder |
\N dash | Salt (optional) |
½ teaspoon | Ground cumin |
¼ teaspoon | Black pepper |
⅛ teaspoon | Ground coriander |
\N dash | Ground ginger |
2½ cup | ;water |
10 ounces | Red potatoes; diced (do not peel potatoes) |
1 cup | Apples; peeled and sliced |
1 cup | Frozen green peas; thaw |
1¾ cup | Cooked garbanzo beans; drain |
6 cups | Brown rice cooked; keep hot |
Heat oil in a nonstick skillet over med. heat. Add garlic, peppers, and onion. Saute for about 4 minutes or until tender. Sprinkle with the flour and spices. Stir fry and cook for another 20 seconds or so.
Add the water and potato. Cover, reduce the heat to a simmer and cook for 20-25 minutes or until potato is tender. Add the apples, peas, and beans. Cover and cook about 10 minutes. Serve over cooked brown rice. Yield: 5-6 servings.
From the kitchen of Judi M. Phelps. jphelps@..., juphelps@..., or jphelps@...