Curried Brussels Sprouts

Ingredients

• 3/4 pound brussels sprouts or one 10-ounce package frozen brussels sprouts
• 1 cup sliced fresh mushrooms
• 1/4 teaspoon curry powder
• 2 tablespoons margarine or butter
• 2 teaspoons all-purpose flour
• 1/2 teaspoon instant chicken bouillon granules
• 2 tablespoons chopped peanuts

Instructions

1. Halve large fresh brussels sprouts. Cook, covered, in a small amount of boiling water 10 to 12 minutes or till crisp-tender. Drain. (Or, cook frozen sprouts according to package directions. Drain. Halve large sprouts.)
2. Cook mushrooms and curry powder in margarine 3 to 4 minutes until tender. Stir in flour and bouillon granules.
3. Add 1/2 cup water. Cook and stir till bubbly. Stir in sprouts; heat through. Top with nuts.
4. Microwave directions: Halve large fresh brussels sprouts. In a 1 1/2-quart casserole microwave fresh brussels sprouts and 2 tablespoons water, covered, on 100% power (high) for 4 to 6 minutes or till crisp-tender, stirring once. Drain (Or, cook frozen sprouts according to package microwave directions. Drain. Halve any large sprouts.) Set aside. In the same casserole, cook mushrooms and curry powder in margarine, uncovered, on high 2 to 3 minutes or till tender, stirring once. Stir in flour and bouillon granules. Stir in 1/4 cup water. Cook, uncovered, on high 1 to 3 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in sprouts. Cook on high 30 to 60 seconds more or till hot. Top with nuts.