Ingredients
1
tablespoon vegetable oil
1
medium red bell pepper, cut into thin strips
1/4
cup vegetable or chicken broth
1
tablespoon curry powder
1
teaspoon salt
1
bag (1 lb) frozen broccoli, carrots and cauliflower (or other combination)
1/2
cup raisins
1/3
cup chutney
2
cups hot cooked couscous or rice
1/4
cup chopped peanuts
Preparation
In 12-inch skillet, heat oil over medium-high heat. Cook bell pepper in oil 4 to 5 minutes, stirring frequently, until tender.
Stir in broth, curry powder, salt and vegetables. Heat to boiling. Boil about 4 minutes, stirring frequently, until vegetables are crisp-tender.
Stir in raisins and chutney. Serve over couscous. Sprinkle with peanuts.
