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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I got this recipe out of a datebook. It was written by Dallas Jennifer Cobb. Ingredients:
2 tablespoons olive oil |
2 tablespoons curry powder |
1 teaspoon whole mustard seeds |
1 onion, chopped |
1 (16 ounce) can coconut milk |
1 cup water |
2 medium potatoes, cubed |
1 sweet potato, cubed |
2 large carrots, sliced |
2 cups green beans, sliced |
1 cup frozen peas |
1 (16 ounce) can chickpeas, drained |
1 teaspoon salt |
1/2 cup cilantro, chopped |
Directions:
1. Heat oil. Add curry and mustard. When seeds pop, add onion. Saute. Add coconut milk and water. Boil. Simmer till thick. Add potatoes, sweet potatoes, beans, peas, carrots, and chickpeas. Simmer 20 to 30 minutes until vegetables are tender. Salt to taste. Garnish with cilantro.
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