Curried vegetables & beans
6 Servings
Ingredients
| Quantity | 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 |
Directions
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@...
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