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.

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