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Recipe of the Week

Quick Vegetable Curry

Two (16 -ounce bags frozen stir-fry vegetables)
1/2 cup bouillon
1 tablespoon mild curry powder
Pinch of cayenne, or to taste
Juice of one lime
1 (16-ounce) can checkpeas, undrained

2 cups light coconut milk or yogurt
Cooker whole grains of your choice
Bottled mango chutney (optional)

Combine the frozen vegetables, bouillon, curry, and cayenne in a large pot. Bring to a boil, reduce the heat and simmer, covered, until the vegetables are crisp-tender, 5-10 minutes (Check the package for suggested time). Stir in the chickpeas and the lime juice. Add the coconut milk. (If using yogurt, stir it in just before serving. Do not allow the mixture to boil after you add the yogurt.) Serve over whole grains with chutney on the side.

Variation: Add shrimp or other seafood of your choice.

Nutritional Analysis
Calories: 260, Carbohydrates: 54G, Fiber 12G, Total Fat 2G, Saturated Fat: 0G, Protein:10G

Note: If you add yogurt to boiling liquid it will separate and curdle. This doesn't harm the flavor but if you want a smooth texture you can do two things: Stir one tablespoon of cornstarch into the yogurt before adding it, or turn down the heat and don't let the pot boil after adding the yogurt.

For more recipes, refer to the The Healthy Heart Miracle book.