jewishcuisine.net — Kosher Recipe Archive
Aneeima's Indian Peas With Vegetables
Meat
Ingredients
- 1 TBS vegetable oil
- 1 tsp. curry powder
- 2 jalapeno chilies, seeded and chopped
- 3 cups cauliflowerets (1 LB)
- 1/4 cup chicken broth
- 2 cups frozen peas, thawed
- 1 can (15 ounces) black beans, rinsed and drained
Method
Heat oil in 10" skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender. Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.