Name: Vegetable Curry with Apple Couscous
Ingredients: 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; 1 c Couscous; 1 c Apple juice; Salt and white pepper to taste; 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)

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Japanese		1	servings

INGREDIENTS

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
1	c	Couscous
1	c	Apple juice
		Salt and white pepper to taste
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)

INSTRUCTIONS

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@insync.net> on Jun
28, 1999, converted by MM_Buster v2.0l.

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