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Ингредиенты
- 1 c. Brown rice
- 2 c. Water Salt
- 1/4 c. Vegetable oil
- 1 tsp Good quality curry pwdr, up to 2
- 1/4 c. Ginger, peeled and finely diced
- 1/2 whl red jalapeno pepper, up to 1, seeded, cored and finely diced
- 1 x Onion, thinly sliced
- 5 x Fingerling potatoes, scrubbed, halved and cut into 1/2" pcs
- 3 med Carrots, scrubbed and cut into 1/2 inch dice
- 1/2 lb Sugar snap peas, strings removed
- 1 x Green bell pepper, seeded, cored and cut into 1/2" pcs
- 1 x Red bell pepper, seeded, cored and cut into 1/2" pcs
- 1 c. Garbanzo beans, cooked, liquid removed Salt and freshly grnd black pepper
- 1/2 x Lime
- 2 Tbsp. Minced fresh cilantro Lime wedges for garnish
Инструкции
- Serves 4 to 6. Rinse the rice in a bowl of water and drain. Bring 2 c. of water to a boil and add in salt to taste. Add in the rice, lower the heat, cover tightly and cook over low heat without disturbing the lid for 40 to 50 min.
- In a wide pot, heat the oil over medium-high heat. Add in the curry pwdr, ginger and jalapeno pepper and cook, stirring for 30 seconds. Add in the onion, lower the heat and cook till limp, stirring occasionally, about 4 min. Add in the potatoes and carrots and mix together. Add in about 1/2 c. water, cover the pot and cook for about 10 min or possibly till the vegetables are tender. Stir in the sugar snap peas and bell peppers and cook another 1 to 3 min or possibly till the peas and asparagus turn bright green, then stir in the garbanzo beans and cook through. Season with salt, pepper and fresh lime juice to taste. Serve over the brown rice garnished with the cilantro and lime wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 688g | |
| Recipe makes 4 servings | |
| Calories 705 | |
| Calories from Fat 154 | 22% |
| Total Fat 17.67g | 22% |
| Saturated Fat 1.76g | 7% |
| Trans Fat 0.35g | |
| Cholesterol 0mg | 0% |
| Sodium 362mg | 15% |
| Potassium 1932mg | 55% |
| Total Carbs 122.46g | 33% |
| Dietary Fiber 15.6g | 52% |
| Sugars 17.57g | 12% |
| Protein 17.42g | 28% |
