Vegetable curry with apple couscous
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Saute liquid |
| ¼ | cup | Chopped yellow onion |
| ¼ | cup | Chopped leek; (white part only) |
| 3 | Cloves garlic; minced | |
| ½ | Apple; peeled, cored and chopped | |
| ½ | Pear; peeled, cored and chopped | |
| ½ | Ripe banana, peeled and chopped | |
| 1 | tablespoon | Rice flour or 1 teaspoon all-purpose flour |
| 3 | tablespoons | Curry powder; (preferably Madras style) or to taste |
| 2½ | cup | Fresh carrot juice |
| Salt and white pepper to taste | ||
| 1 | cup | Couscous |
| 1 | cup | Apple juice |
| Salt and white pepper to taste | ||
| 12 | ounces | Small red potatoes; halved |
| 4 | ounces | Pearl onions |
| 2 | Japanese eggplants; diced | |
| 8 | ounces | Green beans; trimmed |
| 4 | ounces | Mushrooms; (caps only) |
| 1 | Medium-size zucchini; sliced | |
| 1 | Medium-size yellow squash; (such as crookneck), sliced | |
| ½ | cup | Green peas; (8 ounces unshelled) |
Directions
CURRY SAUCE
COUSCOUS
SUGGESTED VEGETABLES
To prepare the curry sauce, heat the saute liquid in a nonreactive skillet over medium heat and saut‚ the onion, leek and garlic without coloring, about 5 minutes. Add the apple, pear and banana, and cook 5 more minutes, stirring occasionally. Mix in the flour and curry powder. Lower heat and add the carrot juice slowly, stirring frequently with a whisk. Skim off any foam that forms on the surface. Do not let the mixture boil. Cook at a gentle simmer for 10 to 15 minutes until thickened. Season with salt and pepper. Strain the mixture through a fine-mesh strainer. Set aside Place the couscous in a bowl. Bring the apple juice to a boil in a small saucepan, and add salt and pepper. Pour over the couscous and cover with plastic wrap. After 10 minutes, fluff up with a fork. The couscous is ready. Set aside.
In a steamer (or a strainer set in a large covered saucepan), steam the vegetables separately over boiling water until crisp tender, about 12 minutes for the potatoes, 7 minutes for the onions, 5 to 6 minutes for the eggplant and beans, 4 minutes for the mushrooms and 2 minutes for the squash and peas. Season vegetables lightly with salt and pepper.
Assemble the dish on a large serving platter or on individual plates.
Arrange the vegetables on a bed of couscous and top with curry sauce.
Posted to fatfree digest by "leanne m. reidy" <leanne@...> on Jun 28, 1999, converted by MM_Buster v2.0l.