Sweet Vegetable Curry Pot Pie With Rice Crust
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegan | Main dish, Vegan, Vegetarian | 8 | Servings |
INGREDIENTS
| 1/4 | c | Orange juice |
| 2 | T | Apple juice concentrate |
| 1 | c | Onion, chopped |
| 1 | c | Yam or sweet potato, raw |
| cubed | ||
| 1 | c | Mushrooms, sliced |
| 1 | t | Mustard seeds, whole |
| 2 | t | Curry powder |
| 1 | T | Ginger, grated |
| 3 | c | Eggplant, peeled and cubed |
| 1 | t | Unbleached flour |
| 1/4 | c | water if necessary |
| 1/2 | c | White wine or vegetable |
| broth | ||
| 1 | c | Peas |
| 1 | t | Lemon juice |
| 2 | c | Brown rice, short-grain |
| cooked should be | ||
| slightly | ||
| sticky | ||
| 1 | t | Honey |
| 1/2 | t | Cardamom |
| 1/2 | t | Canola oil |
INSTRUCTIONS
Preheat oven to 400 degrees. Coat an 8-cup casserole dish with vegetable spray. Filling: In a Dutch oven, heat orange juice and apple juice concentrate until bubbling. Add onion. Cook, stirring, 3 minutes. Add yam or sweet potato, mushrooms, mustard seeds, curry powder, ginger and eggplant; cook, stirring, 5 minutes, or until seeds pop. Add flour; cook, stirring, 2 minutes. Add water if mixture is dry. Gradually add wine or vegetable broth andcook 5 to 8 minutes, or until slightly thickened. Remove from heat and stir in peas and lemon juice. Pour into prepared casserole dish. Crust: In a bowl, combine rice, honey and cardamom. Spoonover pie filling and smoothwith back of wooden spoon.Brush with canola oil.Bake 35 minutes, or until crust is lightly browned and filling bubbles. Serves 8. Per serving: 130 cal; 3 g prot; .7 g fat; 25 g carb; 0 chol; 7 mg sod; 3 g fiber; vegan Vegetarian Times, Nov 93/MM by DEEANNE From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 444
Calories From Fat: 151
Total Fat: 16.8g
Cholesterol: 70.7mg
Sodium: 411.2mg
Potassium: 647.5mg
Carbohydrates: 49.1g
Fiber: 5.5g
Sugar: 4.4g
Protein: 27g