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How To make Curried Vegetables and Beans

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

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