Main Dishes:

Curried Vegetables with Brown Rice

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Ingredients

4 tomatoes, washed, sliced, 1/4 inch thick
3 zucchini, washed, sliced, 1/4 inch thick
1 yellow or white onion, peeled, sliced, 1/4 inch thick
2 vegetable bouillon packets or cubes, dissolved in 3/4 cup water
3 tablespoons vegetable oil (or canola oil)
2 teaspoons curry powder
1/4 teaspoon freshly ground pepper
2 (16 ounce) cans chick peas, rinsed and drained
2 tablespoons flour, blended with 1/4 cup water
3 cups cooked brown rice

Instructions

In a large, covered skillet, cook tomatoes, zucchini and onion in a mixture of bouillon, oil, curry and pepper until zucchini is barely tender. Add chick peas and simmer 5 minutes. Add flour and water mixture, stir and cool until thickened to a nice gravy. Serve with brown rice (or noodles if preferred).

Kay B. Schriefer, Moline