Vegetable Curry
Details
- Servings: 4
- Diet: High-Fiber, Low-Fat
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 1 can kidney beans
- 4 1/4 c. water
- 1 package fresh broccoli/cauliflower-floret mix
- 1 tsp. curry powder
- 1/4 c. chutney
- 1 1/2 tsp. grated peeled fresh ginger
- 1/4 tsp. salt
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