| 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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