| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Japanese | 1 | Servings | |
INGREDIENTS
| 1 | T | 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 | T | Rice flour or 1 teaspoon |
| all-purpose flour | ||
| 3 | T | 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
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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Nutrition (calculated from recipe ingredients)
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Calories: 3736
Calories From Fat: 329
Total Fat: 37.7g
Cholesterol: 340mg
Sodium: 3320.6mg
Potassium: 6959.7mg
Carbohydrates: 672.2g
Fiber: 97.3g
Sugar: 227.2g
Protein: 212.5g