Vegetable Curry Recipe
Summary
Preparation Time10 MinCooking Time20 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings2
Ingredients
| 1 medium onion, cut into 1/2-inch pieces | ||
| Green pepper | 1 Medium, cut into thin strips | |
| 1 small red baking apple, cored and chopped | ||
| Carrot | 1/2 Cup (16 tbs), thinly sliced | |
| Garlic | 1 Clove (5gm), minced | |
| 2 tablespoons reduced-calorie margarine | ||
| Pinto beans | 1 Can (10oz), drained, rinsed | |
| 1 medium tomato, seeded and chopped | ||
| Raisins | 1/4 Cup (16 tbs) | |
| Olive oil | 1 Tablespoon | |
| Curry powder | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon dried dill weed | ||
| Pepper | 1/4 Teaspoon | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| 1 tablespoon unsalted sunflower nuts | ||
Directions
In 2-quart casserole, combine onion, green pepper, apple, carrot, garlic and margarine.
Cover.
Microwave at High for 6 to 10 minutes, or until onion and carrot are tender, stirring after every 2 minutes.
Add remaining ingredients, except rice and sunflower nuts.
Mix well.
Re-cover.
Microwave at High for 6 to 7 minutes longer, or until heated through and flavors are blended.
Serve over brown rice.
Sprinkle with sunflower nuts.
Cover.
Microwave at High for 6 to 10 minutes, or until onion and carrot are tender, stirring after every 2 minutes.
Add remaining ingredients, except rice and sunflower nuts.
Mix well.
Re-cover.
Microwave at High for 6 to 7 minutes longer, or until heated through and flavors are blended.
Serve over brown rice.
Sprinkle with sunflower nuts.
Chef
