Lucious Vegetable Curry

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Luscious Vegetable Curry

Source: 3ABN.org

 

*please note honey is used in this recipe. I'm sending as original; make

necessary alterations to vegan using sweetener of your choice.

 

2 Tbsp. olive oil

1 medium onion, diced or cut into fine slivers

3 cloves fresh garlic, finely minced

2 Tbsp. curry powder

1 Tbsp. ground cumin

1 c. mushrooms, finely diced

1 c. canned tomatoes, finely diced

1 c. water

3 vegetarian chicken bouillon cubes

1 Tbsp. parsley

1 Tbsp. lemon juice

1 Tbsp. honey

3 Tbsp. apricot jam

3 Tbsp. currants or raisins

1 c. raw potatoes, finely diced

1 c. cooked garbanzo beans

1/2 c. corn

1/2 c. fresh or frozen green peas

pinch of cayenne pepper, or to taste

 

6 c. cooked Basmati rice

12 9-inch crepes if desired

 

1. Heat the olive oil in a large heavy skillet over medium heat. Add the

onion and garlic and sauté until onions

are clear, about ten minutes.

 

2. Add the curry powder and ground cumin. Stir and sauté the vegetables and

seasonings for an additional 10

minutes to blend and mellow the flavors.

 

3. Add the rest of the ingredients except the rice and crepes and let simmer

for 30 minutes, or until potatoes are

tender.

 

4. Remove 1 1/2 cups of the mixture, place in blender or food processor and

process until smooth. Return the

mixture to the saucepan. Stir and simmer for an additional 15 minutes. Serve

over Basmati rice or fill crepes

with 1/2 cup rice topped with 1/2 cup curry mixture. Roll up crepes and

place seam-side down on plate.

 

Garnish with Tofutti Sour Supreme.

 

Yield: 12 half-cup servings curry or enough filling for 12 9-inch crepes.