2 1/2 teaspoon olive oil
1 centiliter garlic; chopped
1/2 cup red bell pepper; diced
1/2 cup yellow bell pepper; diced
1/4 cup green bell pepper; diced
1/2 cup onion; chopped
1 tablespoon flour
1 1/2 teaspoon curry powder
1 dash salt (optional)
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/8 teaspoon ground coriander
1 dash ground ginger
2 1/2 cup ; water
10 oz red potatoes; diced (do not peel potato
1 cup apples; peeled and sliced
1 cup frozen green peas; thaw
1 3/4 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 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. Yield: 5-6 servings.
From the kitchen of Judi M. Phelps. jphelps@shell.portal.com, juphelps@delphi.com, or jphelps@best.com
