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Vegetable
Curry 2
From: Kathryn
J. Camfield
- 2 tsp. margarine
- 2 tsp. vegetable oil
- 1/2 cup diced, peeled apple
- 1 clove garlic, minced
- 2 tsp. curry powder
- 1/4 tsp. fennugreek (if avail.)
- 1 tbsp. flour
- 1 cup vegetable stock
- 1/2 cup apple juice
- 2 cups carrots, thickly sliced
- 2 cups cubed, peeled butter squash
- 1 large cooking onion, cut length-wise into 1-inch wedges
- 1 sweet red pepper, cut into 1/2" wide strips
- 1 cup drained kidney beans
- salt and pepper to taste
1. In saucepand, melt butter with oil over medium heat; cook apple,
garlic, curry powder and fennugreek, stirring, for 30 seconds. Stir
in flour; cook for 30 seconds. Blend in stock and apple juice; cook,
stirring, until thickened.
2. Add carrots; cover and cook for 5 minutes. Add squash and cook,
covered, for 4-5 minutes or more until carrots are tender-crisp
and squash is just cooked through.
3. Add onion and red pepper; cover and cook 2-3 minutes or until
onion is tender-crisp. Add kidney beans; cook, stirring gently,
just until beans are heated through. Season to taste with salt and
pepper.
Yield: 4 servings; Source: The Ottawa Citizen
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