| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Dutch |
Poultry, Soup or ste, Country liv |
4 |
Servings |
INGREDIENTS
| 1 |
ts |
Olive oil |
| 4 |
|
5-inch chicken-and-apple sausages;, quartered crosswise |
| 1 |
lg |
Sweet yellow pepper; seed, cut in 1" piec |
| 1 |
md |
Onion; chopped |
| 2 |
ts |
Curry powder |
| 1 1/2 |
ts |
Fresh thyme; OR 1/2 teaspoon dried thyme |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Ground cloves |
| 1/8 |
ts |
Ground red pepper; optional |
| 3 |
md |
Sweet potatoes; cut in 1" crosswise pieces, peeled |
| 2 1/2 |
c |
Water |
| 1/2 |
lb |
Green beans; trim, halve |
| 1 |
ts |
All-purpose flour |
| 4 |
|
Sprigs fresh thyme; optional |
|
|
Naan or pita bread; optional |
INSTRUCTIONS
In heavy 4-quart Dutch oven or deep skillet, heat oil over medium heat. Add
sausages, sweet pepper, and onion; saute until browned--about 4 minutes.
Add curry powder, thyme, coriander, salt, cloves and if desired, red
pepper; cook, stirring until spices have warmed--about 1 minute. Add sweet
potatoes and 2 cups water; cover and heat to boiling. Reudce heat to low
and cook 8 minutes.
Add green beans; cover and cook vegetables just untio tender--5 to 8
minutes.
In small bowl, stir remaining 1/2 cup water into flour until smooth. Stir
into sausage mixture; heat to boiling, stirring constantly, until
thickened.
To serve, spoon into 4 soup plates. Garnish each with a thyme sprig and
accompany with naan, if desired
NOTES : Coriander, cloves, curry powder and thyme contribute a warm
fragrance to this Middle Eastern--inspired meal.
Recipe by: Country Living (Feburary 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 23,
1998
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