Curried Vegetables and Rice

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Curried Vegetables and Rice

Prep Time: 15 minutes Cooking Time: 8 to 10 hours

Source: Better Homes and Gardens

 

File Under:

Printed from BHG.com

 

Ingredients

 

3 medium potatoes, cut into 1/2-inch chunks (3 cups)

4 medium carrots, cut into 1/4-inch slices (2 cups)

1 large red onion, cut into strips (1 cup)

1 1/4 cups apple juice

2 tablespoons quick-cooking tapioca

2 teaspoons currry powder

1 teaspoon grated fresh ginger

1/2 teaspoon salt

1/2 teaspoon ground cardamom

1 12.3-oounce package extra-firm tofu, drained and cut into 3/4-inch

cubes

1 medium zucchini, halved lengthwise and cut into 1/2-inch slices

1 cup frozen peas

1/3 cup golden raisins

1 cup uncooked regular brown rice

Chutney (optional)

 

Directions:

 

In a 3 1/2- to 4-quart crockery cooker combine potatoes, carrots, red

onion, apple juice, tapioca, curry powder, ginger, salt, and

cardamom.

Cover; cook on low-heat setting for 8 to 10 hours or on high-heat

setting for 4 to 5 hours.

Cook rice according to package directions. If using low-heat setting,

turn to high-heat setting. Add tofu, zucchini, peas, and raisins.

Cover and cook for 30 minutes more. Serve vegetable mixture over hot

cooked rice. If desired, serve with chutney. Makes 6 servings.

 

Nutritional facts per serving

 

calories: 326 , total fat: 3g , saturated fat: 0g , cholesterol:

0mg , sodium: 262mg , carbohydrate: 65g , fiber: 7g , protein: 11g ,

vitamin A: 105% , vitamin C: 33% , calcium: 7% , iron: 17%