Curried vegetables & beans

Yield: 6 Servings

Measure Ingredient
-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
dash Salt (optional)
½ teaspoon Ground cumin
¼ teaspoon Black pepper
⅛ teaspoon Ground coriander
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@...

Similar recipes