Curried Vegetables and Beans

-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. [email protected], [email protected], or [email protected]