Recipe - Curried Vegetables And Beans

JUDI M. PHELPS
2 One half teaspoon Olive oil
1 cl Garlic; chopped
One half cup Red bell pepper; minced
One half cup Yellow bell pepper; minced
One fourth cup Green bell pepper; minced
One half cup Onion; chopped
1 tablespoon Flour
1 One half teaspoon Curry powder
ds Salt (optional)
One half teaspoon Ground cumin
One fourth teaspoon Black pepper
1/8 teaspoon Ground coriander
ds Ground ginger
2 One half cup ;water
10 ounce Red potatoes; minced (do not
peel potatoes)
1 cup Apples; peeled and cut or sliced up
1 cup Frozen green peas; thaw
1 Three fourths cup Cooked garbanzo beans; drain
6 cup Brown rice cooked; keep hot

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
2025 minutes or until potato is tender. Add the apples, peas, and beans.
Cover and cook about 10 minutes. Serve over cooked brown rice. Yield: 56
servings.

From the kitchen of Judi M. Phelps. jphelps@shell.portal.com,
juphelps@delphi.com, or jphelps@best.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini