Sweet vegetable curry pot pie with rice crust

Yield: 8 servings

Measure Ingredient
¼ cup Orange juice
2 tablespoons Apple juice concentrate
1 cup Onion; chopped
1 cup Yam or sweet potato, raw; cubed
1 cup Mushrooms; sliced
1 teaspoon Mustard seeds, whole
2 teaspoons Curry powder
2 cups Brown rice, short-grain; cooked (should be slightly sticky)
1 tablespoon Ginger; grated
3 cups Eggplant; peeled and cubed
1 teaspoon Unbleached flour
¼ cup ;water, if necessary
½ cup White wine or vegetable broth
1 cup Peas
1 teaspoon Lemon juice
1 teaspoon Honey
½ teaspoon Cardamom
½ teaspoon Canola oil

FILLING

CRUST

Preheat oven to 400 degrees. Coat an 8-cup casserole dish with vegetable spray.

Filling: In a Dutch oven, heat orange juice and apple juice concentrate until bubbling. Add onion. Cook, stirring, 3 minutes. Add yam or sweet potato, mushrooms, mustard seeds, curry powder, ginger and eggplant; cook, stirring, 5 minutes, or until seeds pop. Add flour; cook, stirring, 2 minutes. Add water if mixture is dry.

Gradually add wine or vegetable broth andcook 5 to 8 minutes, or until slightly thickened. Remove from heat and stir in peas and lemon juice. Pour into prepared casserole dish.

Crust: In a bowl, combine rice, honey and cardamom.

Spoonover pie filling and smoothwith back of wooden spoon.Brush with canola oil.Bake 35 minutes, or until crust is lightly browned and filling bubbles. Serves 8.

Per serving: 130 cal; 3 g prot; .7 g fat; 25 g carb; 0 chol; 7 mg sod; 3 g fiber; vegan

Vegetarian Times, Nov 93/MM by DEEANNE

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