Kathy Pollard

Here’s a basic curry recipe with lots of room for variation.

Ingredients:

• 1 onion
• 4 cloves garlic, chopped or pressed
• 1 C cooked chickpeas or 1 can drained and rinsed
• 2 T curry powder
• optional additional spices of your choice

3 cups vegetables including some or all of:

• Green or red pepper
• Celery             Carrots
• Potatoes         Turnip 
• Spinach          Zucchini         
• Mushrooms Frozen peas
•  

Instructions:

Add onions to sauté pan coated with a bit of orange-carrot juice, broth or other liquid. Sauté over medium- low heat until soft.  Add garlic, sauté for 4 minutes.  Add everything else with a few tablespoons of garbanzo broth or water, simmer covered for 30 to 45 minutes.