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Mushroom Mix Curry

4 medium red potatoes, cut in chunks
2 cups bouillon
2 cloves garlic, minced
1 tablespoon mild curry powder
1 teaspoon grated fresh gingerroot
pinch cayenne, to taste
1 16-ounce bag frozen pepper-onion mix
1 16-ounce bag frozen corn-black bean mix
1/2 pound button mushrooms, quartered if large
1/2 pound portobello mushrooms, cut in chunks

Cooked barley or other whole grains of your choice Bring the potatoes, bouillon and seasonings to a boil in a large pot. Reduce the heat and simmer 15-20 minutes, or until the potatoes are just tender. Add the frozen vegetables and mushrooms; return to boiling, then reduce the heat and simmer 5-10 minutes. Add more bouillon if the mixture seems too dry. Serve over cooked whole grains.

4-6 servings

June 7th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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