| Vegetable Curry - Recipe #93 |
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| Author: | McDougall Newsletter | | Ingredients: | 1/4 cup water
1 onion, chopped
1 tsp minced fresh garlic
1 tsp grated fresh ginger
1 red pepper, chopped
1 cup sliced fresh mushrooms
1 cup cut green beans
1 Tbsp curry powder
1 14.5 ounce can chopped tomatoes
1 14.5 ounce can garbanzo beans, drained and rinced
1/4 cup V-8 juice (I don't buy V-8 because of the sodium so I will probably try it with just some tomato paste)
2 cups cauliflower florets
2 cups packed fresh baby spinach leaves
2 Tbsp cornstarch mixed in 1/4 cup cold water
dash of sea salt or Real Salt
freshly ground pepper, to taste | | Directions: | Place the water in a large pot with the onion, garlic, and ginger. Cook and stir for 1 minute, then add the bell pepper, mushrooms and green beans. Cook, stirring occasionally for 5 mintues. Add the curry powder and mix in well. Add the tomatoes, garbanzo beans and V-8 juice. Bring to a boil, stir in the cauliflower and cook for 10 minutes. Add the spinach, mix in well, then stir in the cornstarch mixture. Cook and stir until thickened. Season with salt and pepper, if desired. Serve over brown rice or other whole grains or try using as a topping for baked potatoes. | | Prep Minutes: | 0 |
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