Ingredients
- 6 c brown rice keep (cooked hot)
- 1 3/4 c garbanzo beans drain (cooked)
- 1 c green peas thaw (frozen)
- 10 oz potatoes (red diced)
- 1 c bell pepper (yellow diced)
- 1/2 c water
- 1 c apples (peeled)
- 1/2 c onion (chopped)
- 1/4 c green bell pepper (diced)
- 2 1/2 ts olive oil
- 1 tb flour
- 1 1/2 ts curry powder
- 1/2 ts cumin (ground)
- 1/4 ts black pepper
- 1/8 ds coriander ginger (ground)
- some garlic
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
