Curried Rice, Beans and Vegetable Pilaf


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

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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