Bombay rice curry

Yield: 5 Servings

Measure Ingredient
1 cup Onion; finely chopped
2 teaspoons Oil
1 cup Eggplant cubes; peeled
½ cup Raw nuts (peanuts, cashews, or pecans)
1 cup Fresh tomato cubes; peeled
1 cup Apple cubes; peeled
2 larges Garlic cloves; peeled
½ teaspoon Ground turmeric
½ teaspoon Ground cinnamon
½ teaspoon Ground coriander
1 teaspoon Freshly ground pepper (more to taste, if desired)
1 teaspoon Salt
1 teaspoon Cumin seeds
1 teaspoon Mustard or dill seeds
2 teaspoons Ground red pepper or chili powder
\N \N ;water as needed
4 cups Brown rice; precooked, still warm (brown Basmati is best)
½ cup Raisins (optional)
½ cup Coconut; shredded (optional)
377 \N Calories
6 grams Protein
62 grams Carbohydrate
13 grams Fat
2½ \N Bread servings
2½ \N Fat servings
1 \N Vegetable serving
1 \N Fruit serving


Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts, tomato, apple and garlic on a slab or pound into a paste with mortar and pestle, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.

Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE

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