Valentine Vegetable Curry

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1 small red onion, thinly sliced
1 large or 2 small carrots
1 rib celery, diced
1 green apple, diced
1 small eggplant, diced
2 small zucchini, sliced
2 tablespoons peanut oil
3 tablespoons madras curry powder
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
2 cups vegetable stock or water
1/4 cup currants or raisins
12 asparagus tips
1/2 pound spinach, washed well, stems removed
1 cup rice dream
juice of one lime
1 tablespoon cornstarch
salt and pepper to taste

1. In a large skillet, sauté onion, carrots, celery, apple, eggplant, and zucchini in oil. Stir and cook over medium for 5 minutes, until vegetables are wilted. Add curry powder, cayenne and turmeric and stir until vegetables are well-coated. Add stock, currants and asparagus and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

2. In a small bowl, mix together Rice Dream, lime juice and cornstarch. 3. Add spinach to simmering vegetable mixture, stirring until wilted. Slowly pour in Rice Dream mixture. Cook until thickened, stirring constantly. Serve over rice.

Makes four to six servings.

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