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Two Bean Curry

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1 large onion, chopped
2 carrots, sliced
1 red or green bell pepper, chopped
1 bunch broccoli, sliced tops broken into small pieces
1 cup Bouillon
1 tablespoon curry powder
pinch cayenne, or to taste
1 can chick peas, undrained
1 can kidney beans, undrained
1 can 28 ounces plum undrained
cup golden raisins tomatoes
2 red potatoes, cut into bite-sized chopped cubes
cooked brown rice or other whole grain


Bring the onion, bell pepper and bouillon to a boil in a large pot and simmer 5 - 10 minutes. Add the spices, tomatoes, potatoes, carrots and broccoli stems and cook about 15 minutes, or until the carrots are tender. Add the broccoli florets, chick peas, beans and raisins and cook until the broccoli is crisp-tender but still bright green, 5 - 10 minutes. Serve over whole grains.

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