Recipe - Kays Easy Anytime Vegetable Curry

1 md (approx. 15 oz.) can each
(Freely substitute, add or
omit):
Mushrooms; cut or sliced up or stems
and pieces, with juice
Green beans; drained
Sliced potatoes; drained
Butter beans; drained
(optionalcould substitute
or add rinsed, drained
kidney beans)
One half cup Frozen peas (I admit itI
do hate canned peasnasty,
mushy, kaka nay nay)
One half 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 meI
cook good!)
Curry to taste
Cumin to taste
1 pound (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 1015
minutes while you cook the pasta. Pour veggies over pasta, sprinkle
generously with cut or sliced up 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 3040 min.
from start to table and serves 46.

Posted to CHILEHEADS DIGEST V4 #040 by kay buie kaybuie@softcom.net on
Jul 25, 1997