Curried Rice, Beans and Vegetable Pilaf


  • 1 15-ounce can low-salt kidney beans
  • 1 10-ounce package frozen chopped collard greens
  • 1 small orange-fleshed sweet potato
  • 1 red bell pepper
  • 1 tablespoon curry powder
  • 1 tablespoon olive oil
  • 2 ½ cups canned unsalted chicken broth or water
  • + 5 more ingredients
    • 2 tablespoons chopped garlic
    • 1/3 cup Major Grey's mango chutney
    • 1 cup long-grain white rice
    • Plain nonfat yogurt
    • ½ cup dried currants

Place chutney in blender. Add broth gradually and puree. Set aside. Heat oil in heavy large saucepan over medium heat. Add bell pepper and garlic and sauté 3 minutes. Add rice and curry powder and stir 1 minute. Add beans, potato, greens and currants and stir to blend. Add broth mixture. Bring to...

View full recipe at Epicurious


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