Mushroom-Vegetable Curry

(Serves 4) 
Prep time: 25 minutes 
Cooking time: 50 minutes 

2 ½ cups vegetable broth ¼ tsp. cayenne pepper 
1 medium onion, sliced 1 med red and 1 yellow bell pepper, chopped 
2 cloves garlic, minced 2 medium carrots, scraped and chopped 
1 ½ tsp. ground cumin 3 cups sliced mushrooms 
1 tbs. tomato paste 
1 ½ tsp. ground coriander 2 medium sweet potatoes, roasted and diced 
½ tsp. ground allspice 2 cups chopped cauliflower 
½ tsp. ground turmeric 2 cups chopped broccoli 
½ tsp. ground ginger 1 cup chopped fresh or thawed frozen green beans (1” lengths) 
3 tbs. lemon juice 
2 cups cooked brown rice 

1. Heat ¼ cup broth in a large saucepan. Add onion and garlic, and sauté until onion begins to soften, about 3 minutes. 
2. Add 1 ¼ cups broth, cumin, coriander, allspice, turmeric, ginger, cayenne pepper, bell peppers, carrots, and mushrooms. Bring to a boil, reduce heat, and simmer, stirring frequently, until the mixture begins to thicken, about 20 minutes. Stir in tomato paste. Allow to cool slightly. 
3. Stir in remaining broth, potatoes, cauliflower, and broccoli. Bring to a boil, reduce heat, cover, and simmer for 12 minutes. Add green beans and continue to simmer until beans are tender, about 5 additional minutes. 
4. Stir in lemon juice and serve over rice. 

Makes 4 servings 
272 calories, 2.2g fat, 0.3g sat fat, 57g carbohydrate, 9.8g protein, 11g fiber, 119mg calcium, 3.2mg iron, 168mg vitamin C, 207mg sodium