Course : Curry
Serves: 4
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3 cups start with 3 cups pre-cooked rice
1/2 cup broth
2 tablespoons salad oil
1/2 cup chopped onion
2 cloves garlic
1/4 cup red bell pepper -- finely chopped
4 teaspoons curry powder
1 can chick-peas -- (20 ounces)
3/4 cup milk
2 cups cauliflower florets
2 medium carrots -- peeled and sliced
1 package frozen green peas -- (10 ounces)
1/2 teaspoon salt to taste
2 tablespoons apple juice

Preparation / Directions:

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. Add green peas, salt and apple juice. Serve warm, over rice. Approximately 9 minutes.

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