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VEGETABLE CURRY

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TODAY'S TIP: VEGETABLE CURRY

 

 

This dish is vegetarian, but it's so hearty that everyone will enjoy

it. It's full of color, as well as flavor. The curry is excellent

served over brown rice, topped with plain non-fat yogurt. Serves 4.

Per serving: 5.9 grams fat, 350 calories.

 

1 medium onion, chopped

1 medium green or red bell pepper, cut in strips

1 small apple, cored and chopped

1 carrot, sliced thin

1 clove garlic, minced

1 tablespoon oil

16-ounce can garbanzo beans, rinsed and drained

1 medium tomato, seeded and chopped

1/4 cup raisins

1-1/2 teaspoons curry powder

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon fresh dill

 

In a large skillet, cook onion, pepper, apple, carrot, and garlic in

oil until tender. Add remaining ingredients and as much water as

necessary to achieve the consistency of a stew. Cook ten minutes,

until heated through.

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