| CURRIED VEGGIE WRAPS |
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Makes 4 wraps2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick 2-3 cloves garlic, minced 1 cup chopped onions 1 tablespoon curry powder 3/4 cup chopped cauliflower 3/4 cup chopped broccoli 1/2 cup shredded carrots Salt and pepper to taste 1/2 cup chopped tomatoes 2-3 scallions, chopped 6-8 tortillas or chapati Plain yogurt or sour cream Melt the Crisco Shortening in a large skillet over medium heat. Add the garlic and onions and cook, stirring often until just tender. Do not allow to brown. Stir in the curry powder and cook about 1 minute. Add the cauliflower, broccoli, carrots, and salt and pepper. Cover and cook, stirring occasionally, about 5 minutes or until the vegetables are crisp tender. Stir in the tomatoes and scallions. Cook about 1 minute uncovered. To serve, place the filling in the middle of each tortilla or chapati, top with a little yogurt or sour cream and roll up. Serve immediately. |
