LIFESTYLES QUICKAND EASY CURRY

By Shannon Loewen

On the run? Sick of thnse fostfood joints und the high cholesterol that follows'? College students arc always on the ruu. what with clnsscs, jobs, and other n:sponsibilities demanding their ti111e.Add a family to the equt\lion and the situation gets worse, hut never fear - there is un answer.

This recipe takes 10 minutes of cooking time and 30 minutes of preparntion time. Much of the preparation can be dcinc hours in advance, if not the night bcfon:.

Ingredients:

I red pepper, I i;reen pepper, ond I ycl low pepperchopped into bite si,-.cdpic<,;eS

Two tomatoes - chopped

Half an onion - diced

1 to 2 cups of eoc'lked,chopped chicken, beef. or turkey (optional)

A stick of butter

A can of mild curry sauce (should he the si7,e of a Campbell's condensed soup can)

2 to 2 I /2 cups of rice

Dash of salt

2 to 2 1/2 cups of water

Pam vegetable cooking spray

Instructions: l3efore you do anything, prepare the rice: put the 2 to 2 I /2 cups of water in a pot. add salt and bring 10 a boil. Add the rice, stir and cover. When the water has been fully abs()rbed, take the pot off the heat and set it aside.

Prepare the peppers. tomatoes, onion and pre-cooked meat for cooking. Grub a wok or a frying pan with sides that arc *really* high. Spray the sides with Pam and then put over medium-high heat. As peoples' r:inges can differ. adjust the heat to y<>urneeds.

Add butter, onions, and meut. Cook over medium heat for 2 to 4 minull:s. Add peppers, tomatoe~, ilnd curry suuce. C<>okfor another 2 to 4 minutes. Add rice. Mix; take off heal and voila Serves 4•6.