Kay's easy anytime vegetable curry

Yield: 1 Servings

Measure Ingredient
1 medium (approx. 15 oz.) can each (Freely substitute, add or omit):
Mushrooms; sliced or stems and pieces, with juice
Green beans; drained
Sliced potatoes; drained
Butter beans; drained (optional--could substitute or add rinsed, drained kidney beans)
½ cup Frozen peas (I admit it--I do hate canned peas--nasty, mushy, kaka nay nay)
½ cup Frozen (or a medium can) corn kernels
4 Cloves of garlic to taste; minced, or more
1 small Onion; chopped
1 Green bell pepper; chopped
1 pack Dry sloppy joe seasoning (I'm lazy but trust me--I cook good!)
Curry to taste
Cumin to taste
1 pounds (approx.) your favorite pasta (I used fettuccini)

Saute green peppers, onion and garlic over med. high heat until onions are soft and garlic is fragrant. Add everything except pasta. Simmer for 10-15 minutes while you cook the pasta. Pour veggies over pasta, sprinkle generously with sliced red chile peppers and serve with mango chuntney on the side. Of course, if you wanted to be fancy, you could substitute all fresh ingredients but then I wouldn't call it easy (;)} (Bet you never thought that I'd get to the mango chutney, hunh?) Takes about 30-40 min.

from start to table and serves 4-6.

Posted to CHILE-HEADS DIGEST V4 #040 by kay buie <kaybuie@...> on Jul 25, 1997

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