Ingredients:
3 cups broccoli florets
1 small green bell peppers
1 small red bell peppers
1 small yellow bell peppers
3 carrots
1/4 cup butter or 1/4 cup margarine
1 small onions, diced
2 tablespoons all-purpose flour
1 1/2 tablespoons curry powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (14 1/2 ounce) cans chicken broth or 1 (14 1/2 ounce) cans vegetable broth
1/2 cup coconut milk
1/2 lb small fresh green beans
hot cooked rice ( basmati)
roasted peanuts ( to garnish)
Directions:
Cook the broccoli in boiling water to cover for 3 minutes (or you can steam in vegetable steamer until crisp-tender); drain and set aside.
Cut the bell peppers into thin strips; slice the carrots into thin slices.
Melt the butter in a large skillet over medium heat; add in onion; stir/saute until tender.
Stin in flour and the next 3 ingredients.
Cook and stir constantly for 1 minute.
Gradually stir in broth; bring to a boil.
Lower heat and simmer, stirring constantly, for 8 minutes or until thickened.
Stir in broccoli, bell peppers, carrot, coconut milk, and green beans; cook and stir constantly for 3-5 minutes or just until vegetables are crisp-tender.
Serve over rice; garnish with peanuts.
Servings: 4
Time preparation: 60 min.
Time total: 77 min.