| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Vegan, Vegetarian, Vegetarian | 4 | Servings |
INGREDIENTS
| 4 | c | Carrots; cut into extra thin julienne |
| 1 | c | Red onions; cut into small dice |
| 1 | c | Green bell pepper; finely chopped |
| 2 | ts | Oil |
| 1 | cl | Garlic; crushed |
| 1/4 | Inch ginger; grated | |
| 1/2 | c | Hot water |
| 1 | ts | Curry powder |
| pn | Dried orange peel | |
| Salt and pepper to taste | ||
| Juice of 1 lime |
INSTRUCTIONS
Parboil carrots for 5 minutes, drain well. Meanwhile, brasie onions and green pepper in oil with garlic and ginger in wide shallow pot until vegetables are soft. Stir often and rapidly. Turn heat to low. Combine hot water, spices and lime juice. Slowly add the carrots and water to theonions. Cove rthe pot and simmer for about 30 minutes or to desired tenderness. Total calories per serving: 146 Fat: 3 grams Source: Vegetarian Journal, Jan/Feb 1995 Pooh's Recipe dbase (lisa_pooh@delphi.com) 2/3/96 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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