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A friend shared this recipe when I was in a dinner rut and was looking to find some new meals.  It was fabulous!  The curry gives it a hint of Indian cuisine but it isn’t overwhelming.  Plus, I love that it’s a complete meal with veggies, grains and protein all in one.  Bonus: want to go vegetarian?  Use vegetable stock and omit the chicken.  It’s still delicious.

Ingredients:

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3 carrots, finely chopped
2 cans beans (try chickpeas, Navy beans, lentils, etc)
1 cup frozen peas
1 onion, chopped
3 cloves garlic, minced
2 1/2 teaspoon curry
3/4 teaspoon coriander
1/4 teaspoon crushed red pepper flakes
1 cup broth, vegetable or chicken
1 can coconut milk
2 Teaspoons basil
3/4 teaspoon salt
1 cup dry couscous


Combine all ingredients except for beans and couscous in a large pot. Bring to a boil then reduce to low and simmer about 15 minutes or until veggies are soft.  Add beans and couscous for the final few minutes.  Serve hot!

005-4306080
Thank you for the recipe Faith!
Enjoy!

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