Curried Garbonzo Beans And Potatoes

Course : Curry
Serves: 6
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2 teaspoons vegetable oil
1/2 cup finely chopped onion
1 teaspoon curry powder
1/2 teaspoon ground cumin
2 1/2 cups water
1 cup granny smith apple -- peel+slice
1 can garbonzo beans -- drained,15.5oz
1 cup diced yellow bell pepper
1 1/2 tablespoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups diced red potato
1 cup frozen green peas -- thawed
6 cups hot cooked long-grain rice

Preparation / Directions:

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion; sauté for 6 minutes or until tender. Sprinkle with flour and the next four ingredients. Stir well and cook for an additional 30 seconds. Add 2 1/2 cups of water and potato; reduce heat, cover and simmer 25 minutes or until potato is tender. Add apple, peas and beans; cover and cook an additional 10 minutes. Serve over rice. Serving size is 1 cup bean mixture and 1 cup rice. From Jan/Feb 1993 issue of Cooking Light magazine.

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