Curried Vegetables and Beans
| Yield: | 6 Servings |
| Categories: | Vegetarian, Beans, Vegetables |
| -JUDI M. PHELPS | ||
| 2 1/2 | ts | Olive oil |
| 1 | cl | Garlic; chopped |
| 1/2 | c | Red bell pepper; diced |
| 1/2 | c | Yellow bell pepper; diced |
| 1/4 | c | Green bell pepper; diced |
| 1/2 | c | Onion; chopped |
| 1 | tb | Flour |
| 1 1/2 | ts | Curry powder |
| ds | Salt (optional) | |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Ground coriander |
| ds | Ground ginger | |
| 2 1/2 | c | ;water |
| 10 | oz | Red potatoes; diced (do not peel potatoes) |
| 1 | c | Apples; peeled and sliced |
| 1 | c | Frozen green peas; thaw |
| 1 3/4 | c | Cooked garbanzo beans; drain |
| 6 | c | Brown rice cooked; keep hot |
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