Curried Vegetables & Beans Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
-JUDI M. PHELPS,
2 1/2 tsp: Olive oil,
1 centiliter: Garlic, chopped
1/2 cup: Red bell pepper, diced
1/2 cup: Yellow bell pepper, diced
1/4 cup: Green bell pepper, diced
1/2 cup: Onion, chopped
1 tbsp: Flour,
1 1/2 tsp: Curry powder,
ds Salt, optional
1/2 tsp: Ground cumin,
1/4 tsp: Black pepper,
1/8 tsp: Ground coriander,
ds Ground ginger,
2 1/2 cup: , water
10 ounce: Red potatoes, diced (do not peel potatoes)
1 cup: Apples, peeled and sliced
1 cup: Frozen green peas, thaw
1 3/4 cup: Cooked garbanzo beans, drain
6 cup: 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@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp
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@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com
Source from luhu.jp