Ingredients
2 tablespoons CRISCO(r) Canola Oil
4 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 ripe tomatoes
1/2 cup JIF(r) Creamy Peanut Butter
8 tortillas or chapati
Plain yogurt or sour cream
3 scallions, chopped
Directions
Heat the CRISCO(r) Canola Oil 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, salt, and pepper.
Cover and cook about 4-5 minutes, until the vegetables are just cooked. Stir in the tomatoes and JIF(r). Cook about 1 minute uncovered.
