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Curry-In-A-Hurry

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B6, B9, H, C, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. start with 3 cups pre-cooked rice

  3. 1/2 cup broth

  4. 2 tablespoons salad oil

  5. 1/2 cup chopped onion

  6. 2 cloves garlic -- minced

  7. 1/4 cup red bell pepper -- finely chopped

  8. 4 teaspoons curry powder

  9. 1 can chick-peas -- (20 ounces)

  10. 3/4 cup milk

  11. 2 cups cauliflower florets

  12. 2 medium carrots -- peeled and sliced

  13. 1 package frozen green peas -- (10 ounces)

  14. salt to taste

  15. 2 tablespoons apple juice

Instructions Jump to Ingredients ↑

  1. In microwave-safe container, add leftover rice and broth. Microwave on high heat until rice is re-warmed. In medium saucepan with hot oil over medium high heat, add onion, garlic and bell pepper. Saute until onion is translucent. Reduce to low. Add curry powder and cook, stirring. Add chickpeas and liquid, milk, cauliflower and carrots. Simmer until vegetables are tender.

  2. Add green peas, salt and apple juice. Serve warm, over rice.

  3. Approximately 9 minutes.

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