Search
by Ingredient

Curried Vegetables & Beans

StarStarStarHalf starEmpty star

YIELD

4 servings

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

2 ½ 13
TEASPOONS ML OLIVE OIL
1 1
CLOVE CLOVE GARLIC
chopped
½ 118
CUP ML SWEET RED BELL PEPPERS
diced
½ 118
CUP ML SWEET YELLOW BELL PEPPERS
diced *
¼ 59
CUP ML GREEN BELL PEPPERS
diced
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML ALL-PURPOSE FLOUR
1 ½ 7.5
TEASPOONS ML CURRY POWDER
1 1
DASH DASH SALT
optional *
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
0.6
TEASPOON ML CORIANDER
ground
1 1
DASH DASH GINGER
ground *
2 ½ 591
CUPS ML WATER
10 289
OUNCES ML/G RED SKINNED POTATOES
diced, peel on
1 237
CUP ML APPLES
peeled and sliced
1 237
CUP ML GREEN PEAS
frozen, thaw
1 ¾ 414
6 1.4
CUPS L RICE
brown cooked, keep hot

Directions

Heat oil in a nonstick skillet over medium heat. Add garlic, peppers, and onion.

Sauté 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 to 25 minutes or until potato is tender.

Add the apples, peas, and beans. Cover and cook about 10 minutes.

Serve over cooked brown rice.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 703g (24.8 oz)
Amount per Serving
Calories 1271 4% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 411mg 17%
Total Carbohydrate 90g 90%
Dietary Fiber 13g 53%
Sugars g
Protein 58g
Vitamin A 22% Vitamin C 73%
Calcium 17% Iron 50%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 
More health news

    Email this recipe