2 onions, chopped
1 green pepper, chopped
1 cup bouillon
1 tablespoon curry powder
pinch cayenne, to taste
6-8 cups vegetables (choose at least two and as many as you like, such as cauliflower, broccoli, green beans, sweet potatoes, carrots, peas, zucchini, yellow squash, etc.), cut in bite-size pieces
1/2 cup golden raisins
1 16-ounce can chick peas
1 cup plain yogurt
Cooked brown rice or other whole grains of your choice
Lime wedges
Bottled mango chutney
Cook onions, green pepper and spices in the bouillon to soften, about 5 minutes. Stir in the longer-cooking vegetables (potatoes, carrots, etc.), return the pot to boiling, reduce the heat and simmer 10-15 minutes. Add the shorter-cooking vegetables, raisins and chickpeas and cook 5-10 minutes more, or until all the vegetables are tender. Just before serving, stir in the yogurt. Serve over whole grains, accompanied by the lime wedges and chutney.
6-8 servings
