2-3 lg. carrots, thinly sliced
2 tbsp. oil
1 tbsp. curry powder or 1-2 tsp. curry paste
1/2 tsp. ground ginger
1/2 tsp. ground coriander
2 tsp. chicken granules or 2 chicken cubes
1 1/2 c. uncooked long grain rice (Basmati or UNCLE BEN'S® works best)
2 tsp. sugar
1 can drained green beans (blunt cut) or 2 c. thawed peas
1/4 c. raisins

In a large saucepan, saute carrots in oil 5 minutes. Stir in curry powder, ginger and coriander; cook 1 minute, stirring constantly, until curry is deep gold. Add bouillon, rice, sugar and 3 cups HOT water; bring to boil. Reduce heat, cover and simmer 20 minutes. Stir in green beans/peas and raisins and cook 5 minutes longer. Total cooking time approximately 25 minutes.

Serves 6-8.