1 TBS vegetable oil
1 tsp. curry powder
2 jalapeno chilies, seeded and chopped
3 cups cauliflowerets (1 LB)
1/4 cup chicken broth
2 cups frozen peas, thawed
1 can (15 ounces) black beans, rinsed and drained

Heat oil in 10" skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.

Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender. Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.

Serves 4.

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