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Vegetable Curry Vegetarian Recipe Ingredients: 3 cups broccoli florets 1 tablespoon water 1 tablespoon butter or margarine 1 small chopped onion 2 tablespons flour 1-1/2 tablespoons curry powder 1/2 teaspon salt 1/4 teaspoon cayenne pepper 1 can (14-1/2 ounces) vegetable broth One small thinly sliced green bell pepper One small thinly sliced yellow bell pepper Three thinly sliced carrots 1/2 cup fat-free half-and-half cream 1/2 pound small fresh green beans Roasted peanuts for garnish

Combine broccoli and water and microwave on high (100% power) 1-1/2 minute; drain; set aside. Melt butter or margarine over medium heat; add onion and cook four minutes or until tender. Stir in flour, curry powder, salt and cayenne. Cook one minute, stirring constantly. Gradually stir in broth; bring to a boil. Reduce heat and simmer, stiring constantly eight minutes or until thickened. Stir in broccoli, bell peppers, carrots, half-and-half and green beans; cook three minutes, stirring constantly or until vegetables are soft. Garnish with peanuts and serve immediately.

Suggestions:
Serve the vegetable blend over leftover brown rice. Add a green salad and pita bread. For dessert, fresh pineapple chunks or other fresh fruit. Recipe makes four servings.

Nutrition Information per Serving:
Calories 158
Fat 4g Cholesterol 8mg
Carbohydrates 28g
Protein 7g
Sodium 840mg
Fiber 8g
Calories from fat: 23 percent

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Vegetarian Tidbit
Teff is an intriguing ancient grain, very small in size, and packed with nutrition.

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