veg curry with toasted rice pilaf

[Guest guest]

what about a veg curry? no transition really. just good veg food

 

you could add a tablespoon or two of light coconut milk before serving.

The rice -- lately we like jas-mati - (from texas)

add a spinach and fruit salad.

 

 

* Exported from MasterCook *

 

Vegetable Curry with Toasted Rice Pilaf

 

Recipe By :Linda Gassenheimer

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

TOASTED RICE PILAF:

4 teaspoons butter or margarine -- see tips

1 1/2 cups uncooked white basmati rice

4 cups apple juice

salt and freshly ground black pepper -- to taste

VEGETABLE CURRY:

4 teaspoons butter or margarine -- divided

4 cups red onions -- sliced

4 cups diced eggplant -- unpeeled, 1/2-inch dice

4 cups sliced zucchini

2 cups sliced red bell pepper

4 medium garlic cloves -- crushed

1/2 cup mango chutney

1/2 cup all-purpose flour

8 teaspoons ground cumin

1 1/2 tablespoons curry powder

4 cups water

salt and freshly ground black pepper -- to taste

 

PLAN: Start the rice. While it cooks, prepare the curry.

 

TOASTED RICE PILAF: Heat butter in a large nonstick frying pan. Add rice and

saute 2 minutes, until golden brown. Add apple juice, bring to a simmer, and

cover. Simmer 15 minutes. All of the liquid will be absorbed and the rice will

be cooked and crisp on the outside. Add salt and pepper to taste.

 

VEGETABLE CURRY: Heat 2 teaspoons of the butter in a nonstick frying pan on

medium heat. Add onions and eggplant and same 5 minutes. Add zucchini, red bell

peppers, and garlic and saute 5 minutes more. Push vegetables to sides of pan

and add remaining butter and the chutney to cleared center of frying pan. Add

flour, cumin, and curry powder. Mix well. Add water and toss vegetables. Cook

until sauce thickens, about 1 minute. Add salt and pepper to taste.

 

HELPFUL HINTS: Long-grain or Texmati white rice can be substituted for white

basmati rice. Use any good-quality bottled mango chutney.

 

TIP - replace the margarine with olive oil

 

SHOPPING LIST:

12 oz eggplant => 4 cups ;

1 pound zucchini => 4 cups ;

2 red onions => 4 cups ;

2 medium bell peppers => 1 cups

 

Source:

" Vegetarian Dinner in Minutes "

Copyright:

" Published by Chronicle Books (1998) Trade Paper ISBN 0811813835 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 689 Calories; 12g Fat (14.7% calories

from fat); 13g Protein; 137g Carbohydrate; 10g Dietary Fiber; 21mg Cholesterol;

166mg Sodium. Exchanges: 4 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 3

Fruit; 1 1/2 Fat.

 

NOTES : Pictured on the Back Cover. * When eggplant, tomatoes, zucchini, and

bell peppers are at their peak in autumn, I like to use them in as many ways as

possible. I cut the eggplant into small cubes to help it cook faster. The rest

of the vegetables can be sliced in a food processor. * The curry powder sold in

supermarkets is a blend about 15 herbs, spices, and seeds. This type of powder

loses its flavor quickly. If your curry powder has been sitting on your spice

shelf for longer than six months, buy a new one. The dish will taste much better

if you do.

 

Nutr. Assoc. : 0 0 2155 0 0 0 0 0 0 0 0 0 382 0 0 0 0 0