Tangy Mixed Vegetables

8 ounces sliced fresh mushrooms
1 green bell pepper -- cut into 1-inch pieces
1 medium onion -- chopped
8 ounces pineapple chunks in juice -- undrained
4 medium carrots -- scraped and sliced
1/2 teaspoon Watkins ground ginger
1/2 teaspoon Watkins curry powder
1/2 teaspoon Watkins dried basil
8 ounces water chestnuts, canned -- sliced, drained
1 tablespoon brown sugar
1/4 teaspoon salt

Cook first 3 ingredients in a large nonstick skillet 5 minutes or until tender, stirring often. Drain and set aside. Drain pineapple, reserving juice. Pour juice into skillet; set pineapple chunks aside. Add carrots and next 3 ingredients to juice; bring to a boil.
Cover, reduce heat, and simmer 10 to 15 minutes or until carrots are tender.
Stir in mushroom mixture, pineapple chunks, water chestnuts, and remaining ingredients; cook over medium-high heat until thoroughly heated. 4 servings.