This is a delicious and colorful holiday recipe from one of our eZine readers.
3 cups vegetable or chicken bouillon
1 bag fresh cranberries, crushed
2 cups dried mixed berries or other dried fruit of your choice
2 medium sweet potatoes, cut in bite size pieces
2-3 tablespoons mild curry powder
pinch cayenne, to taste (optional)
1/8 teaspoon saffron powder (optional)
1 bag frozen Italian green beans
1 16-ounce can butter beans
3 tablespoons arrowroot powder or cornstarch, to thicken
Cooked whole grains such as barley or wild rice (optional)
Bring the bouillon to a boil in a medium pot. Add the cranberries, dried fruit, sweet potatoes and spices. Cover, reduce the heat and simmer until the sweet potatoes are tender, about 20 minutes. Add the green beans and butter beans and cook 3-5 minutes. In a small cup, stir the arrowroot or cornstarch into about 1/4 cup of cold water, then stir it into the curry and cook over the lowest heat until slightly thickened. Serve over the cooked whole grains of your choice, or include as a side dish on your holiday buffet.
4-6 servings
