Vegetable Curry with Apple Couscous

Categories: None

Serves: 1 servings

Ingredients:

--------------------------------CURRY SAUCE--------------------------------
1 tb Saute liquid
1/4 c Chopped yellow onion
1/4 c 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 tb Rice flour or 1 teaspoon
-all-purpose flour
3 tb Curry powder; (preferably
-Madras style) or to taste
2 1/2 c Fresh carrot juice
Salt and white pepper to
-taste

Instructions:
----------------------------------COUSCOUS----------------------------------
1 c Couscous
1 c Apple juice
Salt and white pepper to
-taste

----------------------------SUGGESTED VEGETABLES----------------------------
12 oz Small red potatoes; halved
4 oz Pearl onions
2 Japanese eggplants; diced
8 oz Green beans; trimmed
4 oz Mushrooms; (caps only)
1 Medium-size zucchini; sliced
1 Medium-size yellow squash;
-(such as crookneck), sliced
1/2 c Green peas; (8 ounces
-unshelled)

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" on Jun
28, 1999, converted by MM_Buster v2.0l.

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