Ingredients
1
tablespoon vegetable oil
1
teaspoon curry powder
2
jalapeño chilies, seeded and finely chopped
3
cups cauliflowerets (1 pound)
1/4
cup vegetable or chicken broth
2
cups frozen green peas
1
can (15 ounces) black beans, rinsed and drained
Preparation
Heat oil in 10-inch skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender.
Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.
