Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 | Onions, chopped in food |
| Processor | |
| x | Several cloves garlic, |
| Crushed | |
| 2 | 3 teaspoons semi-hot curry |
| Powder (a good blend) | |
| x | Variety chopped vegies |
| (celery, carrots, green | |
| Pepper, canned | |
| Tomatoes, mushrooms, | |
| Eggplant, whatevers | |
| Available) | |
| ½ | To 1 cup apple juice |
| x | Water |
In non-stick pot, place onions and garlic, stir til lightly browned, add a little water and deglaze, add spices. Cook about five minutes until onions are soft, adding a little more water as needed to prevent burning. Add vegies, apple juice, cook til vegies are done.
I never made this with generic curry powder, I don't think it would be as good.
From: maoh@... (Maureen O'Halloran) Fatfree Digest [Volume 9 Issue 6] Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV