Bombay Rice Curry
grains, indian, vegetables
1 cup onion; finely chopped
2 teaspoon oil
1 cup eggplant cubes; peeled
1/2 cup raw nuts (peanuts, cashews, or peca; ns)
1 cup fresh tomato cubes; peeled
1 cup apple cubes; peeled
2 large garlic cloves; peeled
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1 teaspoon freshly ground pepper (more to tast; e, if desired)
1 teaspoon salt
1 teaspoon cumin seeds
1 teaspoon mustard or dill seeds
2 teaspoon ground red pepper or chili powder
1 ; water as needed
4 cup brown rice; precooked, still warm (br
1/2 cup raisins (optional)
1/2 cup coconut; shredded (optional)
----NUTRITIONAL INFO PER SERVING---
377 calories
6 gm protein
62 gm carbohydrate
13 gm fat
2 1/2 bread servings
2 1/2 fat servings
1 vegetable serving
1 fruit serving
Saute onions in oil in a skillet. Meanwhile, crush eggplant, nuts, tomato, apple and garlic on a slab or pound into a paste with mortar and pestle, adding water if needed to form a soft mass. (Tiny lumps are fine). Blend spices into the paste, and then stir all into the soft onions. Taste and adjust spice level--it is easy to add at this point. Quickly whisk in enough water to make the spiced vegetable sauce like thick soup. Pour over warm rice. Garnish with raisins or coconut if desired.
Source: Vegetarian Journal, Mar-Apr 94/MM by DEEANNE From: Bobbieb1@aol.Com Date: 30 Jul 97 Meal-Master Format Recipes (Mailing List) Ä
Yield: 5 servings