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Vegetable Curry with Apple Couscous

Vegetable Curry with Apple Couscous

Curry Sauce

1 tablespoon saute liquid
1/4 cup chopped yellow onion
1/4 cup chopped leek (white part only)
3 cloves garlic, minced
1/2 apple, peeled, cored and chopped
1/2 pear, peeled, cored and chopped
1/2,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
2 1/2 cups fresh carrot juice
Salt and white pepper to taste


1 cup couscous
1 cup apple juice
Salt and white pepper to taste

Suggested Vegetables

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
1/2 cup green peas (8 ounces unshelled)

To prepare the curry sauce, heat the saute liquid in a nonreactive skillet
over medium heat and sauté 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.

Leanne M. Reidy
Internet Business Consultant
Insync Internet Services, Inc.
ph: 713-407-7010
fx:   713-407-7070