-JUDI M. PHELPS
   2 1/2   ts           Olive oil
   1       cl           Garlic -- chopped
     1/2   c            Red bell pepper -- diced
     1/2   c            Yellow bell pepper -- diced
     1/4   c            Green bell pepper -- diced
     1/2   c            Onion -- chopped
   1       tb           Flour
   1 1/2   ts           Curry powder
           ds           Salt (optional)
     1/2   ts           Ground cumin
     1/4   ts           Black pepper
     1/8   ts           Ground coriander
           ds           Ground ginger
   2 1/2   c             -- water
  10       oz           Red potatoes -- diced (do not
                        -peel potatoes)
   1       c            Apples -- peeled and sliced
   1       c            Frozen green peas -- thaw
   1 3/4   c            Cooked garbanzo beans -- drain
   6       c            Brown rice cooked -- keep hot
  Heat oil in a nonstick skillet over med. heat.  Add
  garlic, peppers, and onion.  Saute for about 4 minutes
  or until tender.  Sprinkle with the flour and spices.
  Stir fry and cook for another 20 seconds or so.
  Add the water and potato.  Cover, reduce the heat to a
  simmer and cook for 20-25 minutes or until potato is
  tender.  Add the apples, peas, and beans. Cover and
  cook about 10 minutes.  Serve over cooked brown rice.
  From the kitchen of Judi M. Phelps.
  jphelps@shell.portal.com, juphelps@delphi.com, or
  jphelps@best.com