Indian Peas with Cauliflower

 

1

tablespoon vegetable oil

1

teaspoon curry powder

2

jalapeño chilies, seeded and finely chopped

3

cups cauliflowerets (1 pound)

1/4

cup vegetable or chicken broth

2

cups frozen green peas

1

can (15 ounces) black beans, rinsed and drained

• 1 Heat oil in 10-inch skillet over medium-high heat. Cook curry powder and chilies in oil 2 minutes, stirring occasionally.
• 2 Stir in cauliflowerets and broth. Cover and cook 3 to 4 minutes or until cauliflowerets are tender.
• 3 Stir in peas and beans. Cook about 5 minutes, stirring occasionally, until hot.